Skip to main content
Main

Veal Loaf

A baked loaf made from veal, salt pork, eggs, cream, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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

Oven, in the book's wordsA medium oven

Ingredients

Directions

The book says “a medium oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

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

Mix and bake

  1. In a large bowl, combine veal, chopped salt pork, eggs, cream, salt, pepper, and sage, and stir the mixture well until fully combined.

  2. Transfer the mixture to a loaf pan and bake for 1.5 hours.

Cool and serve

  1. Allow the loaf to cool completely before slicing.

  2. Serve the slices with catsup.

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. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

    Shared aroma: 2-hexenal (green, leafy).

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

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

  5. Pork + creamtop 16% of all pairs
    Smell alikelow
    Cooked together3,093 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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 gives it a meaty, firm structure.
Eggs
Bind the mixture and set when baked, helping the loaf hold its shape.
Salt pork
Adds fat and savoury flavour, keeping the lean veal moist as it cooks.
Cream
Adds moisture and tenderness, softening the texture of the baked loaf.

The step that matters

Allow the loaf to cool completely before slicing. Egg-set mixtures are still soft when hot and crumble easily. Cooling lets the proteins finish setting and the juices settle, so the slices hold together cleanly.

Swap the sage

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

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

Fit is the average pairing score against veal, pork, egg, cream, 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.

More veal loaf recipes

Spiced 11Creole 3 See all 380 →

You might also like

Pork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesVeal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipes