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Veal Pudding

A steamed pudding made with veal, bacon, thyme, and gravy, wrapped in suet crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Thyme and pepper are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 11,585 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Pudding

Ingredients

Directions

Make the filling

  1. Melt the butter in a clean frying pan over low heat.

  2. Add the veal, bacon, thyme, pepper, and salt; cook for about 10 minutes.

  3. Add warm water, bring to a boil, then let it cool.

Assemble and boil

  1. Line a pudding dish with the suet crust, add the veal and bacon, and pour the gravy over it.

  2. Roll out a piece of crust for the lid, place it on top, and seal it with your thumb.

  3. Tie the dish in a pudding cloth and place it in a pot of boiling water.

  4. Boil continuously for about 1 hour 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. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  2. Butter + thymetop 17% of all pairs
    Smell alikemoderate
    Cooked together7,758 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 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

Veal
Forms the main meat body of the pudding, becoming tender and firm as it cooks.
Butter
Adds fat and richness, carrying flavour through the initial sear.
Bacon
Adds smoky, salty fat that flavours the veal and the gravy.
Suet crust
Forms a sturdy, tender casing that holds the filling during the long boil.

The step that matters

Boil continuously for about 1 hour. If the water stops boiling, the temperature drops and the suet crust may turn heavy and the veal may cook unevenly. Keep the pot at a steady boil and top up with boiling water as needed.

Swap the thyme

How well each one fits the dish's main ingredients (veal, egg, butter, pepper):

  1. Parsleyfits better
  2. Sagefits better
  3. Nutmegfits better
  4. Thymethe original

Fit is the average pairing score against veal, egg, butter, pepper. 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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