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Veal Loaf

A loaf of minced veal mixed with stock, salt pork, crackers, eggs, baked to a firm loaf.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Veal Loaf

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the loaf

  1. Mix all the ingredients together, adding brown gravy or water if stock is unavailable.

  2. Shape the mixture into a firm loaf using your hands and place it in a well-greased pan.

  3. Glaze the top with the egg white and dust with cracker crumbs.

Bake and serve

  1. Bake in a preheated oven at 350 °F (175 °C) for 45 minutes.

  2. Continue baking for an additional 15 minutes, then carefully remove from the pan.

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. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

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

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

  4. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

  5. Pork + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together10,387 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Minced veal
Provides the main body and meaty structure of the loaf.
Minced salt pork
Adds fat and moisture so the loaf stays juicy as it cooks.
Beaten eggs
Bind the mixture so the loaf holds its shape when sliced.
Fine cracker crumbs
Absorb liquid and help give the loaf a firm, tender texture.
Stock
Adds moisture and savory flavor to the mixture.

The step that matters

Shape the mixture into a firm loaf. Packing the meat firmly without overworking it helps the loaf hold its shape in the pan and while baking. Loose shaping can let it crumble or spread as the fat and protein set in the heat.

“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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