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Minced Veal with Macaroni

A dish of minced veal and ham mixed with lemon rind, salt, and broth, served on buttered toast with macaroni.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Veal and ham are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 3,264 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Minced Veal with Macaroni

Ingredients

Directions

Prepare

  1. Mince the cold veal and slice of ham together.

  2. Add grated lemon rind, salt, and a few spoons of broth or gravy.

  3. Simmer gently without boiling.

Serve

  1. Serve on small squares of buttered toast.

  2. Surround with a border of cooked macaroni.

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 + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

  3. Ham + lemontop 29% of all pairs
    Smell alikelow
    Cooked together1,788 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Cold veal
Provides the main meat body that the mixture is built around.
Slice of ham
Adds savoury, salty flavour to the minced meat.
Broth or gravy
Adds moisture so the minced meat stays soft and saucy rather than dry.
Macaroni
Serves as a starchy border that completes the plate.

The step that matters

Simmer gently without boiling. Boiling toughens meat proteins and can make the minced mixture tough and dry, so a gentle simmer keeps it tender and moist.

“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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