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Veal Loaf

A loaf made from veal, pickled pork, crackers, pepper, sea salt, and butter.

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

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).

Mix and shape

  1. In a large bowl, combine the veal, pickled pork, and rolled crackers.

  2. Season with pepper, coarse sea salt, and butter to taste. Mix well until all ingredients are combined.

  3. Shape the mixture into a loaf and place it in a baking dish.

Bake

  1. Bake for one hour or until cooked through.

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 + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

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

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

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

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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 loaf and provides most of its meaty flavor and texture.
Pickled pork
Adds fat and salty, tangy flavor that keeps the loaf moist during baking.
Crackers
Absorb liquid and fat and bind the mixture so the loaf holds its shape when sliced.
Butter
Adds richness and moisture to the loaf as it melts into the mixture.

The step that matters

Mix well until all ingredients are combined. Uneven mixing leaves pockets of seasoning, fat, or cracker crumbs, so slices vary in flavor and firmness. Thorough mixing spreads the binder and fat evenly so the loaf cooks and holds together uniformly.

“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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