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Hashed Veal

A veal hash made with gravy, lemon peel, lemon pickle, butter, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Hashed Veal

Ingredients

Directions

Make the sauce

  1. In a saucepan, combine veal slices and gravy.

  2. Add lemon peel and lemon pickle.

  3. Heat on the stove and thicken with butter and flour.

Add the veal

  1. Once boiling, add the veal and cook until done.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

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

  4. Lemon + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 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
Main protein that becomes tender and flavourful as it cooks in the hot sauce.
Gravy
Supplies the liquid and savoury base of the sauce.
Lemon peel
Adds aromatic citrus oils and a bright, fresh flavour.
Lemon pickle
Adds sharp acidity and tang that balances the rich gravy.
Butter
Adds richness and, cooked with flour, forms a roux that thickens the sauce.
Flour
Starch that thickens the liquid into a smooth sauce when heated.

The step that matters

Cooking the veal once the sauce is boiling. Veal is thin and lean, so it turns dry and tough if overcooked. Adding it to the hot sauce and cooking just until done keeps the meat tender.

Swap the lemon

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

  1. Raisinfits about as well
  2. Lemonthe original
  3. Coconutfits less well
  4. Peachfits less well

Fit is the average pairing score against veal, butter, flour. 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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