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Veae and Ham Sandwich

A sandwich made from ground veal and ham mixed with gelatin, seasoned, layered, and refrigerated until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and marjoram match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 2,609 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Veae and Ham Sandwich

Ingredients

Directions

Prepare the meat

  1. Boil the ham and veal until cooked through.

  2. Save the water from boiling the veal.

  3. Dissolve the gelatin in a little cold water. Add the gelatin water to the saved water.

  4. Once the meat is cold, grind it using a sausage grinder.

  5. Mix the ground meats with the gelatin water.

Season and layer

  1. Season the veal with salt, pepper, and sweet marjoram.

  2. Add a little red pepper to the ham.

  3. Layer the ham and veal alternately in a dish, using a potato masher to press it down smoothly.

Set

  1. Refrigerate until set, preferably overnight.

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 + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  2. Ham + vealtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

  3. Veal + marjoramtop 18% of all pairs
    Smell alikelow
    Cooked together525 recipes

    Shared aroma: terpineol (pine, woody).

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

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

  5. Ham + peppertop 23% of all pairs
    Smell alikelow
    Cooked together6,058 recipes

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

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

What each ingredient does

Ham
Provides the main meat body and flavor of the loaf.
Veal
Provides the main meat body and a mild flavor for the loaf.
Gelatine
Binds the cooled meat and cooking liquid so the loaf holds its shape when sliced.

The step that matters

Refrigerate until set, preferably overnight. Gelatine needs time in the cold to form a firm gel. Cutting too early can leave the loaf soft and crumbly, so the layers may not hold together.

Swap the marjoram

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

  1. Parsleyfits about as well
  2. Marjoramthe original
  3. Celeryfits about as well
  4. Sagefits about as well

Fit is the average pairing score against ham, veal, pepper. 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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