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Makbled Pressed Veal

Pressed veal sandwich made with veal, boiled tongue, and melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Makbled Pressed Veal

Ingredients

Directions

Prepare the meat

  1. Pound equal quantities of cold veal and boiled tongue separately in a mortar, adding melted butter as you proceed.

  2. Prepare a mold.

Layer and press

  1. Layer the veal and tongue alternately until all is used, finishing with veal on top.

  2. Cover the top layer with melted butter.

  3. Press the mixture and let it set before slicing.

Serve

  1. Serve as sandwiches.

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 + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

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

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

What each ingredient does

Cold veal
Forms the main meaty body of the pressed layers.
Boiled tongue
Adds a firm, distinct meat layer that contrasts with the veal.
Melted butter
Binds the pounded meat and adds moisture and richness to the set loaf.

The step that matters

Press the mixture and let it set before slicing. Pressing removes air and packs the layers together, and the mixture must chill fully so the fat firms and the layers hold their shape when cut.

“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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