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Hashed Veal

Hashed veal is a sautéed veal dish with onions, gravy, herbs, and a creamy egg yolk mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Hashed Veal

Ingredients

Directions

Prepare the veal

  1. Cut thin slices of veal, removing skin and gristle.

Make the gravy base

  1. In a pan, heat butter and sauté onions and shallot until soft.

  2. Add flour and stir, then pour in veal gravy and add sweet herbs.

  3. Simmer for 10 minutes, then strain the gravy and return it to the veal.

  4. Stir in chopped parsley, lemon peel, and nutmeg, and simmer for 1 minute.

Finish and serve

  1. For a stewed version, mix egg yolks with cream and pepper, then stir into the veal until thick and smooth.

  2. Squeeze in lemon juice before serving.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  3. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Shallot + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together1,019 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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 dish, becoming tender as it is gently simmered in the gravy.
Butter
Carries the onion and shallot flavour and adds richness to the base.
Flour
Thickens the gravy so it coats the veal rather than running thin.
Veal gravy
Supplies the liquid and savoury meaty flavour that the whole hash is built on.
Egg yolks
Thicken the cream mixture and enrich the sauce into a smooth, velvety texture.
Cream
Adds moisture and richness, and with the yolks gives the finished sauce its body.

The step that matters

Stirring the egg yolk and cream into the veal. Egg yolks thicken when heated, but if the mixture gets too hot or is added too quickly it can curdle and turn grainy. Stir steadily over gentle heat and keep it below a simmer so the sauce stays thick and smooth.

Swap the onion

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

  1. Arrowrootfits better
  2. Leekfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against veal, shallot, butter, flour, parsley, lemon, nutmeg. 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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