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Veal Loaf

A loaf made from cooked veal, bread crumbs, eggs, seasoning, and meat juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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

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

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

Mix and shape

  1. In a large bowl, combine the chopped veal, bread crumbs, beaten eggs, salt, pepper, and sage.

  2. Pour the meat juice over the mixture and mix well.

  3. Shape the mixture into a loaf and place it in a baking dish.

Bake

  1. Bake until browned.

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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Bread + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

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

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

  5. Bread + sagetop 15% of all pairs
    Smell alikemoderate
    Cooked together1,778 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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 provides the meaty flavor and protein structure.
Bread crumbs
Absorb liquid and help the loaf hold its shape and stay tender.
Eggs
Bind the mixture together so it holds its shape when sliced.
Meat juice
Adds moisture and savory flavor so the loaf does not dry out as it bakes.

The step that matters

Pour in the meat juice and mix well. The bread crumbs and eggs need the liquid spread evenly through the meat. Uneven mixing leaves dry pockets and soggy patches, so the loaf bakes unevenly and may crumble when sliced.

Swap the sage

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

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

Fit is the average pairing score against veal, bread, 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.

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