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Yeal Hash

A dish of finely chopped veal cooked with butter, milk or cream, seasoned, served on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Yeal Hash

Ingredients

Directions

Prepare the veal

  1. Remove all fat, gristle, and skin from the veal and chop it finely.

Cook the hash

  1. Heat the chopped veal with a small amount of butter, milk or cream, and season with salt and pepper.

  2. Cook until no liquid is visible.

Toast and serve

  1. Dip toast in boiling water, then butter it.

  2. Serve the veal hash on the toast, keeping it warm until serving.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

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

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 hash, providing the meaty texture that the dish is built around.
Butter
Adds richness and flavor, and helps the chopped veal warm and coat evenly.
Milk or cream
Adds moisture and softness, keeping the veal tender as it heats.

The step that matters

Cook until no liquid is visible. Cooking drives off the water released by the meat and dairy. If liquid remains, the hash stays wet and soggy, and the veal cannot brown or develop good flavor.

“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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