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Hashed Veal

A veal hash cooked with onions, shallots, butter, flour, gravy, herbs, and finished with lemon, parsley, and optional egg yolk cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Hashed Veal

Ingredients

Directions

Prepare the gravy

  1. Cut thin slices of veal, removing skin and gristle.

  2. In a pan, heat butter and sauté onions and shallot until soft.

  3. Add flour and stir, then pour in veal gravy and add sweet herbs.

  4. Simmer for 10 minutes, then strain the gravy back into the pan with the veal.

Finish and serve

  1. Stir in parsley, lemon peel, and nutmeg, and simmer for 1 minute.

  2. For a stewed version, mix egg yolks with cream and pepper, then stir into the pan until thick.

  3. Add lemon juice before serving.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  3. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Shallot + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together1,019 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal
Forms the meat base of the hash, tender when cut thin and gently simmered.
Butter
Carries the onion and shallot flavour and adds richness to the gravy base.
Flour
Thickens the veal gravy so it coats the meat.
Veal gravy
Supplies the main liquid and savoury flavour of the hash.
Egg yolks
Thicken the cream mixture into a rich, smooth sauce when stirred in off the heat.
Cream
Adds moisture and richness, softening the sauce along with the egg yolks.

The step that matters

Stirring in the egg yolks and cream. Egg yolks set when heated, but if the pan is too hot they can scramble and curdle. Keep the heat low and stir steadily until the sauce just thickens.

Swap the onion

How well each one fits the dish's main ingredients (veal, shallot, butter, flour, parsley, lemon, nutmeg):

  1. Arrowrootfits better
  2. Leekfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against veal, shallot, butter, flour, parsley, lemon, nutmeg. 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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