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Veal Loaf

A loaf of finely chopped veal mixed with pickled pork, crackers, eggs, salt, pepper, and sage, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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

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

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

Mix and shape

  1. In a large bowl, mix the veal, pickled pork, rolled crackers, beaten eggs, salt, pepper, and sage thoroughly.

  2. Form the mixture into a loaf shape.

Bake

  1. Place the loaf in a baking dish and bake for 1 hour.

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 + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Fresh veal
Provides the main body and meaty structure of the loaf.
Pickled pork
Adds fat and salty, savory flavor that keeps the loaf moist.
Rolled crackers
Absorb liquid and help bind the loaf so it holds its shape.
Eggs
Bind the mixture and set during baking to hold the loaf together.

The step that matters

Mixing the meat thoroughly. Thorough mixing spreads the eggs, crackers and seasoning evenly through the chopped meat, so the loaf binds well and tastes uniform rather than patchy or crumbly when sliced.

Swap the sage

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

  1. Sagethe original
  2. Parsleyfits about as well
  3. Marjoramfits about as well
  4. Thymefits less well

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