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To Hash Veal

A veal hash cooked with gravy, lemon, flour, butter, and cream, served with toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

To Hash Veal

Ingredients

Directions

Make the hash

  1. Combine veal, gravy, lemon peel, and lemon pickle in a saucepan.

  2. Heat over medium heat and thicken with flour and butter.

  3. Once it boils, add the veal.

  4. Just before serving, stir in the cream.

Serve

  1. Arrange sippets around the dish and serve.

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 + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal
Forms the main body of the dish as tender meat cut into thin slices.
Flour
Thickens the gravy mixture as it heats, giving the hash a body.
Butter
Adds richness and helps the flour blend smoothly into the thickened sauce.
Cream
Adds richness and a smoother, softer texture to the finished sauce.
Lemon pickle
Adds sharp acidity and tang that brightens the savory gravy.

The step that matters

Adding the cream just before serving. Cream held at a rolling boil can curdle or separate, and it thins with reheating. Stirring it in at the end keeps the sauce smooth and rich.

“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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