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Veal, Minced

A minced veal dish simmered in a lemon-flavored white sauce, served with forcemeat balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Veal and lemon are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,580 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Veal, Minced

Ingredients

Directions

Prepare the veal

  1. Remove all skin and gristle from the veal and cut it into very small pieces without chopping.

Make the sauce

  1. Prepare the white sauce as directed, then add the lemon rind and lemon juice, and season to taste.

Simmer and serve

  1. Add the veal to the sauce, cover closely, and let it simmer for about 30 minutes without boiling.

  2. Serve on a hot dish, garnished with forcemeat balls and slices of lemon.

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 + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

  2. Veal + saucetop 27% of all pairs
    Smell alikelow
    Cooked together2,072 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  3. Sauce + lemontop 30% of all pairs
    Smell alikelow
    Cooked together6,598 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Veal
Provides the main meat, which turns tender and succulent during gentle simmering in the sauce.
White sauce
Forms the creamy base that carries the veal and gives the dish its smooth, moist texture.
Lemon rind
Adds aromatic oils that brighten the rich veal and white sauce with fresh citrus flavour.
Lemon juice
Adds acidity that sharpens the flavour and balances the richness of the cream sauce.

The step that matters

Simmer without boiling. Boiling toughens the proteins in veal and can cause the white sauce to separate or curdle. Gentle simmering under a cover keeps the meat tender and the sauce smooth.

“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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