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Veal Patties

Veal patties made with minced veal, parsley, lemon peel, nutmeg, salt, cream, gravy, optional ham, and bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Veal Patties

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 ↓

Veal Patties

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Mince the underdone veal and mix with parsley, lemon peel, nutmeg, and salt.

  3. Add a little cream and gravy to moisten the mixture.

  4. If using, scrape a bit of ham and add it to the mixture.

Shape and bake

  1. Place a bit of bread into each patty to prevent the paste from rising into cake.

  2. Bake the patties until cooked through, without warming the mixture beforehand.

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.

Photo for illustrative purposes only · Contact us to use it

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

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

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

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

  4. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  5. Nutmeg + creamtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Veal
Forms the main body of the patties, giving them their meaty structure and texture.
Cream
Adds moisture and richness, keeping the mixture soft and tender as it bakes.
Gravy
Adds moisture and savoury flavour to the mixture.
Bread
Placed inside each patty to help limit the paste rising into a cake shape.

The step that matters

Baking the patties without warming the mixture beforehand. Raw minced veal is delicate; keeping it cold until it goes into the oven helps it stay moist and tender, while the bread inside helps control how much the paste rises as it cooks.

“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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