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Veal Pattie

A veal patty made by boiling a knuckle of veal, chopping it, and setting it in seasoned liquid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and sage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Pattie

Ingredients

Directions

Cook the veal

  1. Cover the knuckle of veal with water and boil for two hours.

  2. Remove the meat and chop it coarsely.

Set the pattie

  1. Strain the cooking liquid and season it with coarse sea salt, black pepper, and sage.

  2. Pour the seasoned liquid over the chopped meat and let it cool in a jelly mold.

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 + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Veal + sagetop 14% of all pairs
    Smell alikelow
    Cooked together670 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. 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

Veal knuckle
Its collagen breaks down during long simmering, releasing gelatin that helps the liquid set.
Cooking liquid (in the method)
Carries the flavour of the simmered veal and, once cooled, gels to hold the chopped meat together.

The step that matters

Strain the cooking liquid and season it. The liquid must be well seasoned before it is poured over the meat, because chilling dulls perceived saltiness and pepper. Its gelatin content is what lets the pattie set firmly when cooled.

Swap the sage

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

  1. Sagethe original
  2. Parsleyfits about as well
  3. Marjoramfits less well
  4. Celeryfits less well

Fit is the average pairing score against veal, 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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