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Veal and Ham Patties

Patties made from chopped veal and ham mixed with lemon rind and juice, cooked in white gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and ham are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 3,264 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal and Ham Patties

Ingredients

Directions

Prepare the meat

  1. Chop the veal and ham together until finely mixed.

  2. In a bowl, combine the chopped meat with grated lemon rind and lemon juice.

Make the patties

  1. Prepare white gravy according to your preferred recipe.

  2. Form the meat mixture into patties and cook in the white gravy until heated through.

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. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

  2. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

  3. Ham + lemontop 29% of all pairs
    Smell alikelow
    Cooked together1,788 recipes

    Shared aroma: decanal (soap, orange peel).

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 tender texture of the patties.
Ham
Adds savory, salty flavor and firmness to the mixed meat.
Lemon juice
Adds acidity that brightens the flavor of the rich meats.
Lemon rind
Contributes aromatic citrus oils that scent the meat mixture.

The step that matters

Forming and cooking the patties in the gravy. Patties need to be heated through without overworking the chopped meat. Overmixing or packing it tightly makes the patties dense and tough, while gentle forming keeps them tender and evenly cooked.

“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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