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Veal Patti

A baked loaf of minced veal mixed with cracker crumbs, butter, milk, eggs, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Veal Patti

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

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

Shape the loaf

  1. In a large bowl, mix the veal, cracker crumbs, melted butter, pepper, salt, milk or cream, and beaten eggs until well combined.

  2. Form the mixture into a loaf shape and cover it with additional cracker crumbs.

Bake

  1. Place the loaf in a baking pan with a little water and bake for 2 hours, basting occasionally.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Veal
Provides the main body and meaty texture of the loaf.
Eggs
Bind the mixture so the loaf holds its shape when sliced.
Cracker crumbs
Absorb moisture and help bind the meat into a cohesive loaf.
Milk or cream
Adds moisture, keeping the loaf tender during the long bake.

The step that matters

Baking the loaf with basting. Veal is lean and a long bake can dry it out. Water in the pan and occasional basting keep the surface moist, while the loaf needs to cook through gently so the proteins set without toughening.

“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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