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Pork and Veal Roll

A savory meat roll made from veal, pork, crackers, egg, and butter, baked with water and finished with a flour‑milk gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Pork and Veal Roll

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 meatloaf

  1. Preheat your oven to 350°F (175°C).

  2. In a bowl, combine the veal, pork, rolled crackers, beaten egg, salt, and pepper. Mix thoroughly.

  3. Shape the mixture into one large loaf or two small loaves.

Bake and make the gravy

  1. Place the loaves in a baking pan and add the boiling water and butter.

  2. Bake for about 2 hours, basting frequently and adding more water as needed.

  3. Once the meat is done, stir the flour into the juices and let it brown.

  4. Add milk or cream to create a rich gravy.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pork + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

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

  5. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal
Provides the main meaty body and tender texture of the loaf.
Pork
Adds fat and juiciness, keeping the loaf moist as it bakes.
Crackers
Absorb juices and bind the meat so the loaf holds its shape.
Egg
Binds the mixture together so it slices cleanly once set.
Flour
Thickens the pan juices into a gravy and helps it brown.

The step that matters

Basting and adding water during the long bake. Meatloaf dries out over a two-hour bake, so regular basting and added liquid keep the surface moist and the juices available for the gravy.

“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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