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Minced Veal

A baked mixture of minced veal, eggs, gravy, and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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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 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the veal

  1. In a saucepan, combine the cold dressed veal, a little water or gravy, coarse sea salt, black pepper, and grated lemon peel.

  2. Garnish with sippets of toast.

  3. Mince finely some cold veal or poultry, and add grated tongue or smoked beef, crumbs of bread, sweet herbs, pepper, salt, and parsley.

  4. If desired, mix in essence of lemon.

Bake and serve

  1. Combine all ingredients with 2-3 eggs and a small quantity of good gravy.

  2. Grease a mold, fill it with the mixture, and bake at 350°F (175°C) for 45 minutes.

  3. Carefully turn out and serve with mushroom sauce.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

What each ingredient does

Eggs
Bind the minced mixture together and help it set firm when baked.
Bread crumbs
Absorb moisture and give the mixture body so it holds its shape.
Veal
Provides the main meat base and savory flavor of the loaf.
Good gravy
Adds moisture and savory flavor so the mixture stays tender while baking.

The step that matters

Fill the mold and bake at 350°F (175°C) for 45 minutes. Eggs set as they heat, so the mixture must be evenly combined and not overbaked. Overbaking dries the meat and makes the loaf tough and crumbly, while underbaking leaves it loose and unset in the center.

“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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