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Veal Loaf

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

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 liberally 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 moderate oven at 350°F (175°C) for 1 hour, basting occasionally with hot fat.

Serve

  1. Serve hot or cold, accompanied by gravy or a suitable sauce.

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
Forms the main body of the loaf and gives it its meaty flavour and texture.
Sausage meat
Adds fat and seasoning, keeping the loaf moist and richly flavoured.
Egg
Binds the chopped meats together so the loaf holds its shape when sliced.
Breadcrumbs
Absorb juices and fat, helping the mixture stay tender and hold together.

The step that matters

Moistening the mixture with gravy or stock. Add the liquid gradually and mix thoroughly. Too much liquid at once makes the mixture soggy and loose, so the loaf may not hold its shape when baked.

“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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