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Veal, Baked

A baked veal dish mixed with bacon, breadcrumbs, gravy, lemon peel, mace, cayenne, salt, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Veal, Baked

Ingredients

Directions

Prepare

  1. Mince the veal and bacon finely.

  2. Add the bread crumbs, gravy, and seasoning; stir well.

  3. Beat the eggs thoroughly and mix them into the mixture.

Bake and serve

  1. Transfer the mixture to a dish and bake for 30 to 60 minutes.

  2. Serve with additional gravy in a tureen if desired.

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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

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

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

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

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

Mace and pepper barely smell alike, yet cooks put them together in 12,257 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, giving it substance and a meaty texture.
Eggs
Bind the mixture as they set during baking, holding the loaf together.
Bread crumbs
Absorb the gravy and add softness, helping the mixture hold moisture as it bakes.
Bacon
Adds fat and savoury flavour that runs through the minced veal.

The step that matters

Beat the eggs thoroughly and mix them into the mixture. Well-beaten eggs distribute evenly so they set uniformly as the egg proteins coagulate in the oven, binding the loaf without streaks or pockets of uncooked egg.

Swap the mace

How well each one fits the dish's main ingredients (veal, bread, lemon, pepper, egg):

  1. Parsleyfits better
  2. Marjoramfits better
  3. Sagefits better
  4. Macethe original

Fit is the average pairing score against veal, bread, lemon, pepper, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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