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Mikced Veal

A veal soup made with finely chopped veal, beef gravy, caviar, toasted bread, and bacon garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and beef are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 3,784 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Mikced Veal

Ingredients

Directions

Prepare

  1. Chop the rare veal very fine.

  2. Dissolve the caviar in the beef gravy.

Cook and serve

  1. Add the minced veal to the gravy and let it boil for one minute.

  2. Pour the mixture into a soup dish over toasted bread snippets.

  3. Garnish with broiled bacon slices.

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 + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Beef + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Caviar + breadtop 16% of all pairs
    Smell alikelow
    Cooked together65 recipes

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

  4. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  5. Beef + caviartop 28% of all pairs
    Smell alikelow
    Cooked together19 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Rare roasted or boiled veal
Forms the main body of the dish, minced so it blends into the gravy.
Beef gravy
Carries the flavor and moisture of the dish and gently warms the minced veal.
Caviar
Adds a salty, briny note that stands out against the rich gravy.

The step that matters

Add the minced veal to the gravy and let it boil for one minute. The veal is already cooked, so the brief boil only heats it through. Boiling longer toughens the meat's proteins and dries it out, so keep the time short and the heat controlled.

“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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