Skip to main content
Main

Veal Loaf

A loaf made from boiled veal, eggs, crushed crackers, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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

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 veal

  1. Boil the veal until tender.

  2. Chop the veal very fine.

Make the loaf

  1. In a bowl, combine the chopped veal, eggs, crushed crackers, salt, pepper, sage, and meat liquor.

  2. Mix well and shape into a loaf.

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

Cool and serve

  1. Let cool before serving.

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. Veal + sagetop 14% of all pairs
    Smell alikelow
    Cooked together670 recipes

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

  3. Veal + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Pepper + meattop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

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 and gives it its meaty structure once cooked.
Eggs
Bind the chopped meat together and set during baking to hold the loaf's shape.
Crackers
Absorb moisture and help bind the meat so the loaf holds together when sliced.
Meat liquor
Adds moisture and savory meat flavor to the mixture.
Sage
Adds a savory, herbal aroma that complements the veal.

The step that matters

Chop the veal very fine. Fine pieces of meat mix evenly with the eggs and crackers, which bind them together. Coarse chunks stay separate and can make the loaf crumble when sliced.

Swap the sage

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

  1. Parsleyfits better
  2. Nutmegfits about as well
  3. Sagethe original
  4. Thymefits about as well

Fit is the average pairing score against veal, egg, pepper, meat. 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.

More veal loaf recipes

Spiced 11Creole 3 See all 380 →

You might also like

Meat CroquettesMeat Croquettes52 recipesVeal PattiesVeal Patties50 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipes