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Sauce for Minced or Hashed Veal

A savory sauce made from veal bones, broth, onion, lemon, mace, and butter, served with toasted bread and ham or bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Sauce for Minced or Hashed Veal

Ingredients

Directions

Prepare

  1. Dredge the veal bones with flour.

  2. Place the floured veal bones in a stewpan.

  3. Add broth or water, onion, lemon peel, salt, and pounded mace.

Make the sauce

  1. Thicken the mixture by rolling flour into butter.

  2. Stir the mixture into the broth.

  3. Set the stewpan over low heat.

  4. Boil gently for about 30 minutes.

  5. Strain the sauce through a sieve.

  6. Warm the strained sauce with the meat by the fire.

  7. Squeeze in the lemon juice.

Serve

  1. Cover the dish with toasted bread sippets.

  2. Garnish with slices of ham or bacon.

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

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

  2. Bread + hamtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Onion + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together8,676 recipes

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

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 bones
Provide the meat flavour and body that the sauce is built on.
Flour
Thickens the sauce as it cooks, giving it body.
Butter
Enriches the sauce and helps bind the flour so it thickens smoothly.
Broth or water
Forms the liquid base that the bones and flour simmer in.
Lemon juice
Adds acidity that brightens the rich, savoury sauce.

The step that matters

Rolling flour into butter before stirring it into the broth. Flour added directly to hot liquid clumps; coating it in fat first lets the starch disperse evenly so the sauce thickens smoothly without lumps.

Swap the mace

How well each one fits the dish's main ingredients (veal, flour, onion, lemon, butter, bread, ham):

  1. Parsleyfits better
  2. Capersfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against veal, flour, onion, lemon, butter, bread, ham. 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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