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Veal Minced

A veal mince cooked with gravy, butter, flour, lemon pickle, and cream, served over bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Minced

Ingredients

Directions

Prepare the veal

  1. Cut the veal into thin slices, then into small bits.

Cook and serve

  1. In a saucepan, combine veal, gravy, pepper, salt, lemon slice, butter rolled in flour, lemon pickle, and cream.

  2. Stir over heat until it boils.

  3. Prepare slices of bread in a dish.

  4. Pour the veal mixture over the slices.

  5. Garnish with sliced lemon.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Butter and flour 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
Forms the main body of the dish as tender, bite-sized meat in the sauce.
Gravy
Provides the savoury liquid base that carries the other flavours.
Flour
Thickens the sauce as its starch swells when heated in the liquid.
Butter
Adds richness and a smooth mouthfeel to the sauce.
Cream
Adds richness and a softer, creamier texture to the sauce.
Lemon pickle
Adds sharp, acidic flavour that brightens the rich sauce.

The step that matters

Stir over heat until it boils. The flour thickens the sauce only as its starch swells in hot liquid. Stirring keeps the flour dispersed and prevents lumps. Bringing the mixture to a boil ensures the starch fully thickens the sauce.

“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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