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Minced Veal

A dish of minced veal mixed with ham, bacon or tongue, bread crumbs, salt, and pepper, formed into patties or loaf and pan‑fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Ham and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,536 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Minced Veal

Ingredients

Directions

Prepare the mixture

  1. Combine the minced veal, ham, bacon or tongue in a bowl.

  2. Add the soaked bread crumbs and mix well.

  3. Season with salt and pepper to taste.

Cook

  1. Shape the mixture into small patties or a loaf.

  2. Cook in a skillet over medium heat until browned on all sides.

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

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

  2. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

  3. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  4. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

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

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

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

What each ingredient does

Cold boiled or roasted veal
Forms the main body of the patties and gives them their meaty flavor.
Ham, bacon, or tongue
Adds fat and savory flavor to keep the patties from drying out.
Bread crumbs soaked in broth
Absorbs liquid and adds moisture, keeping the patties tender.

The step that matters

Cooking the patties over medium heat until browned. Medium heat lets the outside brown through the Maillard reaction while the inside cooks through. Too high a heat can scorch the surface before the center is hot.

“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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