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To Pot Veal or Chicken with Ham

A pot of veal or chicken layered with ham and butter, seasoned and cooled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and ham are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 3,264 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

To Pot Veal or Chicken with Ham

Ingredients

Directions

  1. Pound the cold veal or chicken and season it as desired.

  2. Layer the pounded veal or chicken with layers of shredded ham in a small pot.

  3. Press each layer down and cover the top with melted butter.

  4. Let it cool before serving, either whole or sliced.

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

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

  2. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  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 or chicken
Forms the main body of the pot, and pounding it breaks up fibres so it packs into a dense, tender layer.
Ham
Adds salty, savoury flavour and a firm, meaty texture between the layers of meat.
Butter
Adds richness and moisture to the top layer and helps the pot hold together as it sets.

The step that matters

Press each layer down. Pressing packs the layers so they bind together and set into a firm slice; loose layers will crumble when cut.

“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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