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Veal Loaf

A baked loaf made from minced veal, bacon or ham, herbs, bread crumbs, eggs, stock, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Bread and butter 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 Loaf

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the loaf

  1. Mince the veal and bacon or ham thoroughly.

  2. Season with pepper, a little coarse sea salt, nutmeg, savory, and bread crumbs.

  3. Add the beaten eggs (reserve some for brushing) and stock; mix thoroughly.

  4. Press the mixture into a square pan to shape it.

Bake and serve

  1. Turn out the loaf and brush the top with the reserved beaten egg.

  2. Bake at 300°F (150°C) for 1½ hours, basting occasionally with melted butter mixed with water.

  3. Serve with brown gravy thickened slightly.

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

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

  2. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  3. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

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

  5. Nutmeg + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together5,997 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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 loaf, giving it a firm, sliceable texture when cooked.
Bacon or ham
Adds fat and savory flavor, keeping the lean veal moist as it bakes.
Eggs
Bind the mixture together and help the loaf hold its shape when set by heat.
Bread crumbs
Absorb liquid and help give the loaf a tender, cohesive texture.
Stock
Adds moisture and savory flavor to the mixture before baking.

The step that matters

Pressing the mixture into the pan. Packing the mixture firmly removes air pockets so the loaf holds together when turned out and sliced. Loose packing can cause it to crumble.

Swap the nutmeg

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

  1. Parsleyfits better
  2. Nutmegthe original
  3. Sagefits about as well
  4. Marjoramfits about as well

Fit is the average pairing score against veal, ham, pepper, bread, egg, butter. 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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