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Roman Meat Pudding

A steamed meat pudding made with minced meat, stock, egg, lemon juice or tomato sauce, bread crumbs, parsley, and boiled macaroni.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Roman Meat Pudding

Ingredients

Directions

Prepare

  1. In a bowl, combine the minced meat, stock, egg, lemon juice or tomato sauce, bread crumbs, and chopped parsley.

  2. Line a mold with the boiled macaroni.

  3. Fill the mold with the meat mixture.

Steam and serve

  1. Steam for 30 minutes.

  2. Turn out onto a serving dish and serve surrounded with white sauce.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

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

  4. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

  5. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

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

What each ingredient does

Cold minced meat
Forms the body of the pudding and gives it a savory, meaty flavor.
Egg
Binds the meat mixture so it holds its shape when turned out.
Bread crumbs
Absorb stock and help the mixture set into a sliceable texture.
Stock
Adds moisture and seasoning throughout the meat mixture.
Macaroni
Forms an outer lining that gives the molded pudding structure and shape.

The step that matters

Steam for 30 minutes. Steaming cooks the egg-bound mixture gently, so it sets firm without drying out or becoming rubbery. Cooking it too hard or too long can toughen the egg and weep liquid.

“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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