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Veal Cheese

A baked casserole of veal, pork, bread, eggs, and milk seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Veal Cheese

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 the mixture

  1. Preheat the oven to 350°F (175°C).

  2. Chop the veal and pork together.

  3. Soak the bread in milk, then add it to the meat mixture.

  4. Season with salt and pepper.

  5. Mix in the eggs until well combined.

Bake and serve

  1. Transfer the mixture to a baking dish and bake for 2 hours.

  2. Let it cool before serving.

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 + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Pork + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Pork + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

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

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

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

What each ingredient does

Veal
Forms the main body of the loaf, giving it its meaty structure and bulk.
Pork
Adds fat and moisture, keeping the mixture from drying out during baking.
Eggs
Bind the mixture and set during baking, holding the loaf together when sliced.
Bread
Soaked in milk, it absorbs moisture and keeps the mixture tender rather than dense.
Milk
Softens the bread and adds moisture to the meat mixture.

The step that matters

Mix in the eggs until well combined. Eggs must be evenly distributed so they can set the mixture uniformly; pockets of unmixed egg can leave the loaf unevenly firm or crumbly after baking.

“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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