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Pressed Veal

Pressed Veal is a dish made from finely minced veal mixed with pepper, salt, marjoram, crumbs or mashed potatoes, and eggs, then baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and marjoram match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 2,609 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Pressed Veal

Ingredients

Directions

Prepare

  1. Mince the cold boiled or cooked veal very fine.

  2. Add pepper, coarse sea salt, sweet marjoram, and cracker crumbs or mashed potatoes.

  3. Mix all ingredients together and add 2 beaten eggs.

Bake

  1. Shape the mixture into a form and bake, basting well.

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. Pepper + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  2. Marjoram + potatotop 6% of all pairs
    Smell alikemoderate
    Cooked together135 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  4. Veal + marjoramtop 18% of all pairs
    Smell alikelow
    Cooked together525 recipes

    Shared aroma: terpineol (pine, woody).

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

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

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

What each ingredient does

Cold boiled or cooked veal
Forms the main body of the dish and gives it its meaty flavour and texture.
Eggs
Bind the mixture together and help it set firm when baked.
Cracker crumbs or mashed potatoes
Absorb moisture and help the mixture hold its shape.

The step that matters

Shape the mixture into a form and bake, basting well.. Veal is lean and dries out easily in the oven. Regular basting keeps the surface moist and helps the mixture stay tender while the eggs set.

Swap the potato

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

  1. Carrotfits better
  2. Capsicumfits better
  3. Leekfits better
  4. Potatothe original

Fit is the average pairing score against veal, pepper, marjoram, 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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