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Minced Veal

A dish of diced veal simmered with water or gravy, seasoned with salt, pepper, lemon peel, and garnished with toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Minced Veal

Ingredients

Directions

Prepare

  1. Cut the cold dressed veal into small square pieces, about the size of dice.

Cook and serve

  1. Place the veal in a saucepan with a little water or gravy.

  2. Season with salt, pepper, and grated or minced lemon peel.

  3. Garnish the mince with sippets of toast.

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

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

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Cold dressed veal
Forms the main body of the dish, providing the meat that is minced and gently heated.
Water or gravy
Adds moisture so the minced veal warms through without drying out.
Grated or minced lemon peel
Adds a bright, aromatic citrus note that lifts the flavour of the meat.

“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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