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Veal Hash on Toast

A savory veal hash served over buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Veal Hash on Toast

Ingredients

Directions

Make the gravy

  1. Combine boiling water and flour in a saucepan, mixing well.

  2. Add cold water to the flour mixture.

  3. Let the mixture boil for 5 minutes.

  4. Add black pepper, salt, and butter, keeping it hot but not boiling.

Prepare the veal

  1. Chop the veal finely.

  2. Mix the chopped veal with stale bread crumbs.

  3. Place the veal and bread crumb mixture in a pan.

  4. Pour the gravy over the mixture.

  5. Let it simmer for 10 minutes.

Serve

  1. Serve the veal hash on buttered toast.

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + breadtop 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. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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
Provides the main meaty body and texture of the hash.
Stale bread crumbs
Absorb the gravy so the chopped veal holds together rather than becoming wet.
Flour
Thickens the boiling water into a gravy that clings to the veal.
Butter
Adds richness and a smooth, glossy finish to the gravy.

The step that matters

Keep the gravy hot but not boiling. Once butter is added, a rolling boil can separate the fat from the liquid and make the gravy greasy and grainy. Gentle heat keeps the emulsion smooth.

“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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