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Veal, Hashed

A veal hash with onions, butter, flour, stock, herbs, nutmeg, lemon rind, and toasted sippets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal, Hashed

Ingredients

Directions

Prepare

  1. Cut the veal into neat slices, removing skin and gristle.

Make the gravy

  1. In a pan, fry the sliced onions in butter until soft.

  2. Dredge the onions with flour, then pour in the stock or water.

  3. Add the sweet herbs, nutmeg, lemon rind, salt, and white pepper.

  4. Simmer for a few minutes until the liquid is flavorful.

  5. Strain the gravy and return it to the pan, adding the veal.

  6. Simmer until the veal is hot, but do not boil.

Serve

  1. Serve on a hot dish and garnish with toasted sippets.

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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Nutmeg + white peppertop 13% of all pairs
    Smell alikelow
    Cooked together1,375 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Veal
Provides the meat that is gently reheated in the gravy, so it stays tender rather than tough.
Onions
Soften in butter and add sweetness and savory depth to the gravy.
Butter
Carries the frying of the onions and adds richness to the gravy.
Flour
Thickens the stock into a smooth gravy when cooked with the butter and onions.
Stock or water
Forms the liquid base of the gravy that the veal is reheated in.

The step that matters

Simmer until the veal is hot, but do not boil.. Boiling toughens cooked meat and can make the gravy break or turn grainy. Gentle heat warms the veal through while keeping it tender and the gravy smooth.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, onion, butter, flour, nutmeg, lemon):

  1. Parsleyfits better
  2. Marjoramfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against veal, onion, butter, flour, nutmeg, lemon. Candidates are from the same food group and used in at least 100 recipes.

“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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