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Veal Cheese

A cold, layered veal and smoked tongue dish served sliced for sandwiches.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Veal Cheese

Ingredients

Directions

Prepare

  1. Pound the boiled veal and smoked tongue separately in a mortar, moistening with butter as you go.

Pack and store

  1. Pack the veal and tongue in a jar or pail in alternate layers, starting with the tongue.

  2. Press down hard and pour melted butter over the top.

  3. Keep covered in a dry place.

Serve

  1. Serve sliced cold for sandwiches or lunch.

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 + 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

Boiled sliced veal
Forms the main body of the cheese, giving it a firm, spreadable texture when pounded.
Smoked tongue
Adds smoky, savoury flavour and a contrasting texture to the veal.
Butter
Moistens the meats while pounding and sets a fat layer over the top that helps preserve the cheese.

The step that matters

Pressing the layers firmly. Pressing hard removes air pockets between the layers, so the meat packs densely and holds together when sliced. Loose packing can leave gaps where spoilage may start and the slices crumble.

“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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