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Meat Roll

A baked roll made from chopped beef, bacon, milk, crackers, egg, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Meat Roll

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

Shape and bake

  1. In a large bowl, combine the chopped beefsteak, chopped bacon, milk, rolled crackers, beaten egg, pepper, salt, and sweet herbs, and mix well until all ingredients are combined.

  2. Shape the mixture into a roll.

  3. Place the roll in a baking dish and bake for 1 hour.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and pepper barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beefsteak
Forms the main body of the roll and provides the meaty flavor and texture.
Bacon
Adds fat that keeps the lean meat moist and adds savory flavor as it renders.
Milk
Adds moisture that keeps the mixture tender while baking.
Rolled crackers
Absorb liquid and help the roll hold its shape while binding the meat.
Egg
Binds the mixture together and helps it set firm when baked.

The step that matters

Mix well until all ingredients are combined. Even distribution of egg, crackers and milk keeps the roll bound and moist. Uneven mixing leaves dry or loose pockets that crumble when sliced.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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