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Veal Cheese

A cheese made by layering boiled veal and tongue with melted butter and pressing in a jar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Veal Cheese

Ingredients

Directions

Prepare the meats

  1. Pound the veal and tongue separately in a mortar.

Pack the jar

  1. Pack the veal and tongue in a jar in alternate layers, moistening each layer with melted butter, starting with a layer of veal, then adding a layer of tongue, and repeat.

  2. Press the mixture in the jar until very solid.

  3. Pour melted butter over the top.

Store

  1. Keep covered in a dry place.

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

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

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 cheese, giving a firm, sliceable texture when pressed.
Tongue
Adds a second meat layer with its own texture and flavour.
Butter
Moistens each layer and covers the top, adding richness and moisture.

The step that matters

Press the mixture until very solid. Pressing squeezes out air pockets and brings the pounded meat together, so the layers bind and slice cleanly rather than crumbling.

“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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