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Marbled Veal

A preserved dish of smoked tongue and stewed veal pounded into paste and layered in cans, topped with clarified butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and veal 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 ↓

Marbled Veal

Ingredients

Directions

Prepare the tongue

  1. Boil and skin the smoked tongues.

  2. Cut the boiled tongues into pieces.

  3. Pound the tongues in a mortar, adding butter gradually until a paste forms.

Prepare the veal

  1. Pound the stewed veal in a mortar, adding butter gradually.

  2. Keep the tongue and veal mixtures separate until both are pounded.

Pot and store

  1. Fill potting cans with layers of veal and tongue, pressing down hard to create a marbled effect.

  2. Top the layers with more veal, press down hard, and pour clarified butter over the top.

  3. Seal the cans tightly and store in a dry place.

Serve

  1. Serve sliced for tea or supper, or use for sandwiches.

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 + vealtop 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

Smoked tongues
Provides the main meat flavour and, pounded with butter, forms the paste layer.
Lean veal
Forms the second meat layer, giving the contrasting colour that makes the marbled pattern.
Butter
Adds richness and moisture, helping the pounded meats bind into a spreadable paste.
Clarified butter
Forms a sealing layer on top that excludes air and helps preserve the potted meat.

The step that matters

Pressing the layers firmly in the cans. Firm pressing removes air pockets and packs the paste tightly, so the layers stay distinct and the sealed meat keeps well.

“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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