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Veal Cheese

A cheese made by pounding boiled veal and tongue with butter, then pressing and cooling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Veal Cheese

Ingredients

Directions

Prepare

  1. Pound the sliced boiled veal in a mortar, adding butter as you go.

  2. Pound the sliced boiled tongue in a mortar, adding butter as you go.

  3. Mix the veal and tongue in a stone jar and press it down hard.

Set and serve

  1. Pour melted butter on top.

  2. Keep it covered in a dry place.

  3. When cold, cut into thin slices for tea or lunch.

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. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Sliced boiled veal
Forms the main body of the pounded meat mixture.
Sliced boiled tongue
Adds a second meat with its own texture and flavour, blended with the veal.
Butter
Mixed into the meat as it is pounded, giving a smooth, spreadable texture and richness.
Melted butter
Poured over the top, sealing the surface and helping keep the cheese moist.

The step that matters

Pressing the meat down hard in the jar. Firm pressing removes air pockets so the pounded meat packs densely and holds together when sliced. Butter sealing the top keeps out air and slows spoilage.

“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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