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Veal Loaf

A loaf of veal mixed with pork fat, crackers, eggs, butter, spices, and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Veal Loaf

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the loaf

  1. Chop the veal and salt fat pork raw.

  2. Mix all ingredients well to form a loaf.

Bake

  1. Place the loaf in a shallow pan with a little water and bits of butter on top.

  2. Dredge the top with flour.

  3. Bake at 300°F (150°C) for 2 hours, basting frequently.

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. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Clove + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together12,671 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Veal
Provides the meaty body and structure of the loaf, with its fat adding moisture and flavour.
Salt fat pork
Adds fat that keeps the lean veal moist and flavourful during baking.
Crackers
Absorb juices and help bind the mixture so the loaf holds its shape.
Eggs
Bind the mixture and set as it cooks, holding the loaf together.
Butter
Adds richness and moisture, and helps the top brown as it melts over the loaf.

The step that matters

Basting frequently during the bake. A long, low bake can dry out a lean meat loaf. Spooning the pan liquid and melted butter over it keeps the surface moist and adds flavour.

Swap the clove

How well each one fits the dish's main ingredients (veal, pork, egg, butter, pepper, flour):

  1. Parsleyfits better
  2. Sagefits better
  3. Nutmegfits better
  4. Clovethe original

Fit is the average pairing score against veal, pork, egg, butter, pepper, flour. 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.

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