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Veal Hash

A savory dish of finely chopped veal mixed with bread crumbs and cooked in a butter‑flavored gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal Hash

Ingredients

Directions

Make the gravy

  1. Mix the flour with cold water until smooth.

  2. Stir the mixture into boiling water.

  3. Add salt, pepper, and butter.

  4. Keep the mixture hot.

Combine and heat

  1. Chop the cold veal very fine.

  2. Mix the veal with stale bread crumbs.

  3. Pour the gravy over the veal mixture in a basin.

  4. Heat the mixture for about 10 minutes.

  5. Serve hot.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  4. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

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

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Thickens the gravy as it cooks, giving it body.
Butter
Adds richness and a smooth mouthfeel to the gravy.
Stale bread crumbs
Absorb the gravy and bind the chopped veal together.
Cold veal
Provides the main meat and substance of the hash.

The step that matters

Stirring the flour into boiling water. Flour mixed with cold water first forms a smooth slurry; adding it to boiling liquid with stirring disperses the starch evenly, preventing lumps as it thickens the gravy.

“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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