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Veal Loaf

A loaf of finely chopped veal mixed with cracker crumbs, seasonings, and eggs, baked and served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Thyme and summer savory match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 214 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 loaf

  1. In a large bowl, combine the chopped veal, cracker crumbs, seasonings, stock, and slightly beaten eggs. Mix well and form the mixture into a loaf shape with your hands.

  2. Cover the top with slightly beaten egg and a layer of cracker crumbs.

Bake and serve

  1. Place the loaf in a baking pan on four thin strips of salt pork.

  2. Bake at 350°F (175°C) for three hours, basting frequently with butter and hot water.

  3. Serve cold for best flavor.

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. Thyme + summer savorytop 1% of all pairs
    Smell alikestrong
    Cooked together214 recipes

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

  2. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  3. Summer savory + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together671 recipes

    Shared aroma: estragole (anise, licorice).

  4. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + summer savorytop 7% of all pairs
    Smell alikestrong
    Cooked together299 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Veal
Forms the body of the loaf and provides the meaty texture.
Eggs
Bind the mixture so the loaf holds its shape when sliced.
Cracker crumbs
Absorb moisture and help bind the veal into a firm loaf.
Stock
Adds moisture so the loaf stays tender rather than dry.

The step that matters

Bake at 350°F for three hours, basting frequently. Veal is lean and dries out during long baking, so regular basting with butter and hot water keeps the surface moist and the interior tender. Cooking low and slow also lets the binders set the loaf gently without toughening the meat.

Swap the onion

How well each one fits the dish's main ingredients (veal, egg, thyme, summer savory, pepper, pork):

  1. Capsicumfits better
  2. Turnipfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against veal, egg, thyme, summer savory, pepper, pork. 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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