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Veal Loaf

A baked loaf of finely chopped veal and salt pork mixed with spices, crumbs, and egg, served with a brown butter sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Pepper and sage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Loaf

Oven, in the book's wordsA rather hot oven

Ingredients

Directions

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

Prepare the loaf

  1. Chop the veal and salt pork very fine.

  2. Add salt, pepper, onion, cracker crumbs, water or stock, egg, and sage. Mix well with your hands.

  3. Butter a small pan or deep pie-tin. Press the mixture into it like a loaf, about 3 inches high.

Bake

  1. Cook for 2 hours in a 400°F (200°C) oven, basting with melted butter mixed with another ½ cup of water or stock.

Make the sauce and serve

  1. Heat 2 tablespoons of butter. Stir in 2 tablespoons of flour until browned.

  2. Slowly add 1 cup of milk, boiling for 3 minutes while stirring continuously. Season with salt and pepper.

  3. Stir in the gravy from the pan after baking the loaf. Pour the sauce over the loaf and 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. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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

  4. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

    Shared aroma: 2-hexenal (green, leafy).

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 its meaty structure.
Salt pork
Adds fat that keeps the loaf moist and rich as it cooks.
Egg
Binds the chopped meat so the loaf holds its shape when sliced.
Cracker crumbs
Absorb liquid and help the loaf hold together while it sets.
Flour
Thickens the butter and milk into a smooth white sauce.
Milk
Forms the liquid base of the sauce, adding creaminess and body.

The step that matters

Stirring the flour into the butter until browned. Cooking the flour in fat, called a roux, removes raw starch taste and lets the sauce thicken evenly. Adding milk gradually while stirring prevents lumps from forming.

Swap the onion

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

  1. Capsicumfits better
  2. Potatofits about as well
  3. Shallotfits about as well
  4. Onionthe original

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