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Veal, Minced, Moulded

A baked veal and ham mixture shaped in a mold and served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal, Minced, Moulded

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the mixture

  1. Slice the veal into thin pieces and mince finely with the ham and bread crumbs.

  2. Add the onion, lemon rind, nutmeg, salt, and pepper, and mix thoroughly.

  3. Bind the mixture with the egg yolk.

Bake and serve

  1. Butter a mold and fill it with the mince mixture.

  2. Bake in a moderate oven at 350°F (175°C) for 45 minutes.

  3. Turn the mold onto a hot dish and pour brown gravy around it.

  4. Garnish with sippets and serve fried bacon on a separate dish.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  3. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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 gives it a meaty, tender texture when cooked.
Ham
Adds savoury flavour and fat that keeps the minced mixture from drying out.
Bread crumbs
Absorb moisture and help the mince hold together with a softer texture.
Egg yolk
Binds the mixture so it holds its shape when sliced and turned out of the mold.

The step that matters

Binding the mince with egg yolk. Too little binder leaves the loaf crumbly, while mixing thoroughly spreads the yolk and seasoning evenly so the loaf cooks uniformly and holds together when turned out.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (veal, ham, bread, lemon, nutmeg, pepper, egg):

  1. Spinachfits better
  2. Asparagusfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against veal, ham, bread, lemon, nutmeg, pepper, egg. 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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