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To Make Veal Hash

A skillet dish of veal, onion, ketchup, butter, and flour, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Tomato and pepper are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

To Make Veal Hash

Ingredients

Directions

  1. In a skillet, melt the butter over medium heat.

  2. Add the chopped onion and sauté until soft.

  3. Stir in the chopped veal and cook until heated through.

  4. Add the tomato ketchup, salt, and black pepper, mixing well.

  5. Sprinkle the flour over the mixture and stir to combine.

  6. Cook for a few more minutes until thickened.

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. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  2. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Ketchup + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,435 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Chopped veal
Forms the bulk of the hash and provides the main meaty texture.
Flour
Thickens the mixture as it cooks, giving it a more cohesive body.
Tomato ketchup
Adds sweetness and acidity while contributing moisture to the mixture.
Butter
Provides fat for sautéing the onion and adds richness and flavor.

The step that matters

Cook for a few more minutes until thickened. Flour needs time over heat to hydrate and swell, which thickens the mixture. Stopping too early leaves a pasty, raw-tasting texture, while overcooking can make the hash dry and stiff.

Swap the tomato

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

  1. Leekfits better
  2. Shallotfits better
  3. Capsicumfits better
  4. Tomatothe original

Fit is the average pairing score against veal, onion, ketchup, butter, pepper, flour. 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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