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Veal Hash

A savory dish of finely chopped veal mixed with stale bread crumbs and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal Hash

Ingredients

Directions

Make the gravy

  1. Mix the flour with cold water until smooth.

  2. Stir the mixture into the boiling water.

  3. Add salt, pepper, and butter; keep hot.

Combine and serve

  1. Chop the cold veal finely and mix with stale bread crumbs.

  2. Pour the gravy over the veal mixture and heat for about 10 minutes.

  3. Serve.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  4. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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 base that the hash is built around.
Flour
Thickens the boiling water into a smooth gravy as it cooks.
Stale bread crumbs
Absorb the gravy and help bind the chopped veal together.
Butter
Adds richness and flavor to the gravy.

The step that matters

Mixing the flour with cold water until smooth. Flour added directly to hot liquid clumps, because its starch granules hydrate unevenly. Blending it first in cold water separates the granules so the gravy stays smooth when it is stirred into the boiling water.

“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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