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Veal Salad

A chilled salad of boiled veal mixed with mayonnaise, lemon juice, parsley, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Salad

Ingredients

Directions

  1. Boil the veal until very tender.

  2. Chop the veal finely.

  3. Mix the chopped veal with salt, pepper, mayonnaise, lemon juice, and parsley.

  4. Serve chilled.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

  5. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Veal
Provides the main protein; boiling until very tender makes it easy to chop finely.
Mayonnaise
Adds fat and moisture, binding the chopped veal into a creamy salad.
Lemon juice
Adds acidity that brightens the rich mayonnaise and balances the flavour.

The step that matters

Boil the veal until very tender. Veal that is not fully tender stays tough and chewy, and it cannot be chopped finely into a fine-textured salad. Cooking it long enough breaks down the connective tissue so the meat becomes soft and easy to shred or chop.

“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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