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Veal Cheese

A cold dish of pounded veal and tongue mixed with butter, served sliced with currant jelly.

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

Veal Cheese

Ingredients

Directions

Prepare

  1. Pound the sliced boiled veal and sliced boiled tongue in a mortar, adding butter as you go.

  2. Mix the pounded mixture in a stone jar and pack it very solidly.

Store

  1. Pour melted butter on top to cover the mixture.

  2. Cover the jar tightly and keep it cold and dry.

Serve

  1. When ready to serve, cut into thin slices and serve with currant jelly or as a salad.

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 + buttertop 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

Veal
Forms the main body of the mixture, giving it bulk and a firm, sliceable texture.
Tongue
Adds meaty body and a richer flavour alongside the veal.
Butter
Binds the pounded meat into a smooth paste and, as a melted cover, seals out air.

The step that matters

Packing and sealing the jar. Packing the mixture very solidly removes air pockets, and the melted butter cover seals the surface. Together these help keep the meat cold, dry and well preserved, which matters most for safe storage.

“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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