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Pressed Veal

A veal dish where the meat is boiled, seasoned, chopped finely, and pressed into a mold with its gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pressed Veal

Ingredients

Directions

Cook the veal

  1. Boil the veal until tender.

  2. Season the veal with coarse sea salt, black pepper, and butter.

  3. Cook the veal for a little longer.

Press and chill

  1. Remove the veal and chop it very fine.

  2. Let the gravy cook down until thick.

  3. Pour the gravy over the chopped veal.

  4. Press the mixture into a mold.

  5. Let the pressed veal stand in a cold place overnight.

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

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

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. 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
Its connective tissue turns to gelatin during cooking, helping the chopped meat hold its shape when cold.
Butter
Adds fat for richness and a smoother, more savory flavor to the meat.

The step that matters

Let the gravy cook down until thick. The gravy binds the chopped veal together. If it stays thin, it will not set firmly when pressed and chilled, so the loaf may crumble when sliced.

“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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