Skip to main content
Main

Sauce for Hashed or Minced Veal

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

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 Hashed or Minced Veal

Ingredients

Directions

Prepare

  1. Dredge the veal bones with flour.

  2. Place the dredged bones in a stew-pan.

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

Thicken and simmer

  1. Rub butter into flour.

  2. Stir the butter-flour mixture into the stew.

  3. Bring to a gentle boil for about 30 minutes.

  4. Strain the sauce.

Finish and serve

  1. Warm the veal in the sauce by placing the stew-pan by the fire.

  2. Squeeze in lemon juice.

  3. Serve over toasted bread sippets, garnished with 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
Release gelatin and flavour into the broth, giving the sauce body and a rich taste.
Flour
Thickens the broth as it heats, giving the sauce its body.
Butter
Adds richness and helps the flour blend smoothly into the liquid.
Lemon juice
Adds acidity that brightens the sauce and balances its richness.
Onion
Contributes savoury aroma and sweetness as it simmers in the broth.
Mace
Adds a warm, aromatic spice note to the sauce.

The step that matters

Stirring the butter-flour mixture into the stew. Flour clumps if it is added without being mixed with fat first and stirred in well. Stirring while adding it disperses the starch so the sauce thickens smoothly instead of lumping.

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.

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes