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Veal and Ham Patties

A patty made from equal parts veal and ham mixed with white gravy, lemon rind, lemon juice, and salt or sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Veal and ham are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 3,264 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal and Ham Patties

Ingredients

Directions

Prepare

  1. Chop equal parts of lean veal and ham.

  2. Prepare white gravy.

Form and cook

  1. Add grated lemon rind and lemon juice to the mixture.

  2. Season with salt or sugar to taste.

  3. Form into patties and cook until done.

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

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

  2. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  4. Ham + lemontop 29% of all pairs
    Smell alikelow
    Cooked together1,788 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Ham + sugartop 33% of all pairs
    Smell alikelow
    Cooked together1,084 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Lean veal
Forms the main meaty body and structure of the patties.
Ham
Adds savory, salty flavor and some fat for richness.
White gravy
Adds moisture and helps bind the chopped meats together.
Lemon juice
Adds acidity that brightens the flavor of the meat.
Lemon rind
Adds aromatic lemon oils for fragrance without extra liquid.

The step that matters

Form into patties and cook until done. Lean veal dries out quickly when overcooked, while undercooked meat is unsafe. Cooking to doneness, not just a set time, keeps the patties juicy and safe to eat.

“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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