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Veal Loaf

A loaf of finely chopped veal mixed with bread crumbs, lemon rind, eggs, salt, and pepper, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Loaf

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, mix the chopped veal, bread crumbs, lemon rind, beaten eggs, salt, and pepper.

  3. Shape the mixture into a loaf.

Bake and serve

  1. Cover the loaf with beaten egg and sprinkle with additional bread crumbs.

  2. Bake for 30 minutes.

  3. Allow to cool before slicing.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  4. Lemon + vealtop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

  5. Bread + vealtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

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

What each ingredient does

Chopped veal
Forms the main body of the loaf and provides its meaty flavor and substance.
Bread crumbs
Absorb moisture and help the loaf hold together with a tender texture.
Beaten eggs
Bind the mixture together so it holds its shape when sliced.
Lemon rind
Adds bright aroma and a subtle citrus note that lightens the rich meat.

The step that matters

Allow to cool before slicing. The loaf is held together by egg, which sets as it cools. Slicing while hot can cause it to crumble because the proteins are still soft and the structure has not firmed up.

“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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