Skip to main content
Main

Hashed Veal

Hashed Veal is a veal dish cooked with onions, shallots, butter, flour, gravy, herbs, parsley, lemon peel, nutmeg, egg yolks, cream, pepper, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
Jump to recipe ↓

Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Hashed Veal

Ingredients

Directions

Prepare the veal

  1. Cut thin slices of veal, removing skin and gristle.

Make the gravy

  1. Heat butter in a pan.

  2. Sauté sliced onions and shallot until soft.

  3. Add flour and fry the mixture, shaking it.

  4. Stir in veal gravy and sweet herbs, then simmer for 10 minutes.

  5. Strain the gravy.

  6. Mix the strained gravy with the veal, parsley, lemon peel, and nutmeg, then simmer for 1 minute.

Finish and serve

  1. Mix egg yolks with cream and pepper, then stir over heat until thick and smooth.

  2. Add a squeeze of lemon juice.

  3. Serve.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  3. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Shallot + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together1,019 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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 hash, providing meaty texture once cut into thin slices.
Butter
Fat that softens the onion and shallot and carries the flavour into the flour.
Flour
Thickens the gravy by cooking with the butter to form a roux.
Egg yolks
Enrich and thicken the finishing sauce as they set gently over heat.
Cream
Adds richness and smooths the egg yolk mixture into a silky sauce.
Onion
Sweetens and builds savoury depth as it softens in the butter.

The step that matters

Stir the egg yolk and cream over heat until thick. Egg yolks thicken from gentle heat but scramble if they get too hot, so the mixture should be stirred constantly over low heat and removed as soon as it coats the spoon.

Swap the onion

How well each one fits the dish's main ingredients (veal, shallot, butter, flour, parsley, lemon, nutmeg):

  1. Arrowrootfits better
  2. Leekfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against veal, shallot, butter, flour, parsley, lemon, nutmeg. Candidates are from the same food group and used in at least 100 recipes.

“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.

More veal hash recipes

on Toast 5Egged 3Sauce 3with Eggs 3 See all 27 →

You might also like

Lemon SauceLemon Sauce236 recipesVeal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipes