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Veal Cake

A baked veal and bacon cake layered with eggs, parsley, lemon rind, and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and lemon 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 ↓

Veal Cake

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Cut the veal and bacon into small dice.

  2. Slice the hard-boiled eggs into sections.

  3. Grease a mold and arrange some egg slices in a pattern on the bottom.

  4. Mix parsley, lemon rind, salt, and pepper together.

Layer and bake

  1. Cover the bottom of the mold with a thick layer of veal.

  2. Add a thin layer of bacon and a few slices of egg, then sprinkle with seasoning.

  3. Repeat the layers until the mold is full.

  4. Pour in warm stock and cover with greased paper.

  5. Place the mold in a tin with water and bake at 300°F (150°C) for about 3 hours.

  6. Add more hot stock after removing from the oven.

Finish and serve

  1. Let it cool, then turn out of the mold and garnish with parsley 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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  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

Veal
Forms the main body of the cake and sets firm as it cooks.
Bacon
Adds fat and savory flavor that keeps the meat moist during baking.
Hard-boiled eggs
Create a decorative pattern and add richness to the set layers.
Stock
Provides moisture and gelatin that binds the layers as they cool.

The step that matters

Adding the stock. Warm stock poured in before baking keeps the meat from drying out, and more hot stock added after baking replaces liquid lost during the long cook. Gelatin from the stock helps the cake hold its shape when cooled and turned out.

“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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