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Veal Loaf

A loaf of veal mixed with salt pork, crackers, eggs, pepper, and salt, baked and served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Veal Loaf

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the mixture

  1. Chop the veal and salt pork finely and mix together.

  2. Roll the crackers and add half to the meat mixture along with the eggs, pepper, and salt if needed.

  3. Form the mixture into a solid loaf.

Bake and serve

  1. Spread the remaining crushed crackers smoothly over the outside of the loaf.

  2. Bake at 350°F (175°C) for one hour.

  3. Serve cold.

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

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

  2. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  4. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

  5. Pork + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together10,387 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Veal
Provides the main body of the loaf and its meaty texture.
Salt pork
Adds fat and moisture so the lean meat stays tender and juicy.
Crackers
Absorb juices and bind the meat, helping the loaf hold its shape.
Eggs
Bind the chopped meat together so the loaf sets firmly when baked.

The step that matters

Forming the solid loaf. The mixture must be packed firmly and evenly so it holds its shape when sliced. Loose packing lets the loaf crumble, and the eggs and cracker binder can only set the meat properly when it is compact.

“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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