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Veal Loaf

A loaf of finely chopped veal mixed with salt pork, crackers, eggs, butter, and salt, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Veal Loaf

Ingredients

Directions

Prepare

  1. Chop the veal and salt pork finely.

  2. Add the rolled milk crackers, eggs, and butter.

  3. Season with coarse sea salt to taste.

Shape and bake

  1. Press the mixture into a loaf shape.

  2. Bake in a deep pan until cooked 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Pork + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 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
Forms the main body of the loaf and provides the meaty structure.
Salt pork
Adds fat that keeps the loaf moist and flavourful as it cooks.
Rolled milk crackers
Absorb liquid and bind the meat so the loaf holds its shape.
Eggs
Bind the mixture and set during baking to hold the loaf together.
Butter
Adds fat for richness, moisture, and a softer texture.

The step that matters

Bake in a deep pan until cooked through. Ground meat must cook through so the centre is safe and the proteins set firmly. Baking too long, however, squeezes out moisture and leaves the loaf dry.

“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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