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Sam Welleb Hash

A hash of chopped ham and veal simmered in water with seasoning, optionally thickened, then baked with a crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Ham and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,536 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Sam Welleb Hash

Ingredients

Directions

Prepare

  1. Chop the ham and veal into large pieces.

  2. Place the meat in a pot and add cold water and seasoning.

  3. If desired, thicken the mixture with a little bread crumbs or flour.

Cook and bake

  1. Simmer slowly for a long time until cooked through.

  2. Transfer the mixture to a baking pan and cover with a light crust.

  3. Bake until the crust is golden brown.

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. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

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

  3. 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

Ham
Provides the main savory, cured meat flavor of the hash.
Veal
Supplies the bulk of the meat and a mild, tender texture after slow simmering.
Bread crumbs or flour
Thickens the cooking liquid so the mixture holds together rather than running loose.

The step that matters

Simmer slowly until cooked through. Slow simmering in cold water lets the meat cook evenly and become tender; rushing with high heat can toughen the proteins and leave the centre underdone.

“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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