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Veal Pudding

A steamed pudding made with veal, bacon, thyme, and gravy, covered with suet crust and dough lid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Thyme and pepper are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 11,585 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Pudding

Ingredients

Directions

Make the gravy

  1. Melt the butter in a clean frying pan over low heat.

  2. Add the veal, bacon, thyme, pepper, and salt and cook for about 10 minutes.

  3. Add warm water and bring to a boil, then let it cool.

Assemble the pudding

  1. Line a pudding dish with the suet crust.

  2. Layer the veal and bacon in the dish and pour the gravy over the layers.

  3. Roll out a piece of dough for the lid, place it on top, and seal the lid with your thumb.

  4. Tie the dish in a pudding cloth.

Steam and serve

  1. Place the wrapped dish in a saucepan of boiling water and keep boiling for about 1 hour until done.

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. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  2. Butter + thymetop 17% of all pairs
    Smell alikemoderate
    Cooked together7,758 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

    Shared aroma: decanal (soap, orange peel).

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

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

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Lean veal
Provides the main meat, which becomes tender during long gentle cooking.
Butter
Adds fat and richness to the initial frying of the meat.
Bacon
Adds salty, savoury fat that flavours the meat and gravy.
Suet crust
Forms the pastry lining and lid that enclose the filling while it steams.

The step that matters

Let the gravy cool before layering. Adding the filling to the crust while the liquid is still hot can soften the pastry and make the crust soggy before steaming begins.

Swap the thyme

How well each one fits the dish's main ingredients (veal, egg, butter, pepper):

  1. Parsleyfits better
  2. Sagefits better
  3. Nutmegfits better
  4. Thymethe original

Fit is the average pairing score against veal, egg, butter, pepper. 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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