Skip to main content
Main

Veal Loaf

A baked loaf of finely chopped veal mixed with breadcrumbs, eggs, seasoning, and sage, topped with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Pepper and sage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Loaf

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).

Make and bake the loaf

  1. In a bowl, combine the chopped veal, bread crumbs, eggs, salt and pepper mixture, and sage.

  2. Mix well and press the mixture firmly into a baking dish.

  3. Dot the top with a little butter.

  4. Bake for about 1 hour.

Serve

  1. Allow to cool slightly, then slice thinly.

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. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Veal + sagetop 14% of all pairs
    Smell alikelow
    Cooked together670 recipes

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

  5. Bread + sagetop 15% of all pairs
    Smell alikemoderate
    Cooked together1,778 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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 loaf and gives it its meaty texture.
Bread crumbs
Absorb moisture and help the loaf hold together as it sets.
Eggs
Bind the mixture and help it set firm when baked.

The step that matters

Press the mixture firmly into the dish. Packing the mixture well removes air pockets and helps the loaf hold together, so it slices cleanly instead of crumbling once baked and cooled.

Swap the sage

How well each one fits the dish's main ingredients (veal, bread, egg, pepper, butter):

  1. Parsleyfits better
  2. Nutmegfits about as well
  3. Sagethe original
  4. Tarragonfits about as well

Fit is the average pairing score against veal, bread, egg, pepper, butter. 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.

More veal loaf recipes

Spiced 11Creole 3 See all 380 →

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes