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Veal Loaf

A loaf made from lean veal, bread crumbs, butter, lemon juice, salt, pepper, and egg, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. In a large bowl, mix together the bread crumbs, melted butter, lemon juice, salt, pepper, veal, and egg until well combined.

  3. Pack the mixture solidly into a buttered bread pan.

Bake and serve

  1. Bake for 1½ hours.

  2. Cool, then remove from the pan and cut into thin slices.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  4. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

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

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

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

What each ingredient does

Lean veal
Forms the body of the loaf and gives it its main meaty texture.
Egg
Binds the mixture so the loaf holds together when sliced.
Bread crumbs
Absorb liquid and add bulk, helping the loaf keep a tender texture.
Melted butter
Adds fat and moisture, keeping the lean meat from drying out during baking.
Lemon juice
Adds acidity that brightens the flavor of the rich meat.

The step that matters

Pack the mixture solidly into the pan. Loose packing leaves air gaps that let the loaf crumble when sliced. Firm packing removes air and helps the egg and crumbs bind the meat into a cohesive loaf.

“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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