Skip to main content
Main

Minced Veal

A dish of diced veal simmered in white sauce, served with bacon rolls and garnished with lemon and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Lemon and parsley 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 ↓

Minced Veal

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the veal

  1. Cut the veal into small dice.

  2. Add the diced veal to the white sauce.

  3. Stir in the nutmeg and lemon juice.

  4. Cook slowly until heated through.

Bake the bacon and serve

  1. Skewer the bacon rolls and cook in a 400°F (200°C) oven for about 8 minutes.

  2. Serve the veal on a dish, garnished with bacon, lemon, and parsley.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

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

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

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

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

  5. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 recipes

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

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

What each ingredient does

Cold cooked veal
Provides the meat that is gently reheated in the sauce.
White sauce
Adds moisture and creaminess, binding the diced veal together.
Bacon rolls
Brown and crisp in the oven, adding savoury flavour and contrast.
Lemon juice
Adds acidity that brightens the flavour of the rich sauce.

The step that matters

Cook slowly until heated through. Reheating cooked veal gently keeps it tender and prevents the white sauce from separating or scorching on the base of the pan.

Swap the nutmeg

How well each one fits the dish's main ingredients (veal, sauce, lemon, parsley):

  1. Tarragonfits better
  2. Capersfits better
  3. Marjoramfits better
  4. Nutmegthe original

Fit is the average pairing score against veal, sauce, lemon, parsley. 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.

More minced veal recipes

and Oysters 12and Macaroni 3Stew 3Moulded 3 See all 57 →

You might also like

Lemon SauceLemon Sauce236 recipesVeal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipes