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Veal Loaf

A baked loaf made from boiled veal, eggs, cracker crumbs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Veal Loaf

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 the veal

  1. Boil the veal until cooked, then reserve the cooking juice.

  2. Let the veal cool, then chop it finely.

Assemble and bake

  1. Mix the chopped veal with the cooking juice, salt, pepper, and raw eggs.

  2. Roll the mixture in cracker crumbs and place in a baking dish.

  3. Pour melted butter over the top.

  4. Bake at 350°F (175°C) for 30 minutes.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

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

What each ingredient does

Veal
Forms the main body of the loaf and provides its meaty flavor and texture.
Raw eggs
Bind the chopped veal together so the loaf holds its shape when sliced.
Cracker crumbs
Coat the mixture and absorb moisture, giving the outside a light, slightly crisp texture.
Melted butter
Adds fat and richness and helps the top brown in the oven.

The step that matters

Mixing the veal with the cooking juice and raw eggs. Raw eggs set when heated and bind the chopped meat. Adding them to meat that is still warm or overmixed can make the loaf dense or uneven, so the mixture should be combined evenly but gently.

“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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