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Beef Palates with Ham, &C

Beef palates simmered with ham, bread, veal broth, white wine, and a sauce of cullis and ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sauce and ketchup match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Beef Palates with Ham, &C

Ingredients

Directions

Prepare the palates

  1. Blanch, peel, and boil the beef palates until nearly done.

  2. Cut the ham and bread into pieces the size of a crown coin.

Stew and fry

  1. Stew the ham and palates in veal broth and white wine until tender.

  2. Fry the bread just before serving.

Assemble and serve

  1. Arrange the palates around the bottom of a dish, place the fried bread on top, and add the ham.

  2. Pour the sauce over the dish.

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. Sauce + ketchuptop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  3. Beef + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Beef + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

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

  5. Beef + hamtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,729 recipes

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

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

What each ingredient does

Beef palates
Provide the main body of the dish, becoming tender through long gentle stewing.
Lean ham
Adds savory, salty flavour and a firmer, meatier bite against the tender palates.
Bread
Fried just before serving, it adds a crisp, golden texture under the other components.
Veal broth
Moistens and flavours the stew, carrying savory depth into the palates and ham.
White wine
Adds acidity and aroma to the stewing liquid, balancing the richness of the meats.

The step that matters

Stew the ham and palates until tender. Palates are rich in gelatinous connective tissue that needs slow, moist heat to break down and turn tender. Stopping early leaves them tough, while overcooking in liquid can make the ham dry and stringy.

“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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