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Veal Loaf

A loaf of ground veal and smoked ham baked with bread crumbs, butter, eggs, salt, and mixed seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal Loaf

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Grind the veal and smoked ham in a meat chopper, removing all shreds.

Shape the loaf

  1. In a bowl, combine the ground meat with bread crumbs, butter, beaten eggs, salt, and mixed seasoning.

  2. Mold the mixture into a loaf shape.

Bake

  1. Bake in a preheated oven at 350°F (175°C) for 2 hours, basting when there is enough liquid in the pan.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

  5. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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 structure of the loaf.
Smoked ham
Adds smoky flavor and extra fat that keeps the loaf moist.
Bread crumbs
Absorb juices and help the loaf hold its shape with a tender texture.
Butter
Adds fat for moisture and rich flavor during baking.
Beaten eggs
Bind the mixture and set during baking to hold the loaf together.

The step that matters

Basting with pan liquid. Basting only when there is enough liquid in the pan matters because adding moisture to the surface helps keep the meat from drying out during the long bake, while spooning liquid over a dry pan can cause uneven browning. Keep the loaf intact while basting.

“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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