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Veal Loaf

A baked loaf made from finely chopped veal, sausage meat, breadcrumbs, egg, and gravy or stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Veal and meat are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,890 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal Loaf

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the mixture

  1. Mix the veal, sausage meat, and breadcrumbs in a bowl.

  2. Season generously with salt and pepper, then add the egg.

  3. Mix thoroughly and gradually add gravy or stock until moistened.

Shape and bake

  1. Form the mixture into a short, thick roll and cover lightly with flour or coat with egg and breadcrumbs.

  2. Bake in a 350°F (175°C) oven for about 1 hour, basting occasionally with hot fat.

Serve

  1. Serve hot with gravy or a suitable sauce, or cold.

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 + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

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

  2. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

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

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

  4. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

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

  5. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 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

Veal
Provides the main meaty body and firm texture of the loaf.
Sausage meat
Adds fat and extra flavour, keeping the loaf moist as it cooks.
Breadcrumbs
Absorb liquid and help bind the mixture so it holds its shape.
Egg
Binds the mixture as it cooks, helping it set into a firm loaf.

The step that matters

Adding the gravy or stock gradually. Adding liquid slowly lets the breadcrumbs absorb it evenly. Too much at once makes the mixture loose and hard to shape, while too little leaves the loaf dry and crumbly.

“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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