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Veal Loaf

A baked loaf made from finely chopped veal, sausage meat, bread crumbs, egg, and gravy or stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Veal Loaf

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the mixture

  1. Mix the veal, sausage meat, and bread crumbs together.

  2. Season liberally with salt and pepper, then add the egg.

  3. Mix thoroughly and gradually add gravy or stock until the mixture is moistened.

Shape and bake

  1. Form into a short thick roll and cover lightly with flour or coat with egg and bread crumbs.

  2. Bake in a 350°F (175°C) oven for 1 hour, basting occasionally with hot fat.

Serve

  1. Serve hot or cold, accompanied by gravy or a suitable sauce.

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

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

  2. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 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 + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 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 body and meaty flavour of the loaf.
Sausage meat
Adds fat and savoury seasoning that keeps the loaf moist.
Egg
Binds the mixture so the loaf holds its shape when sliced.
Bread crumbs
Absorb liquid and help give the loaf a softer, tender texture.

The step that matters

Adding the gravy or stock. Liquid should be added gradually and mixed in fully so the meat absorbs it evenly. Too much at once makes the mixture soggy and hard to shape into a firm roll.

“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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