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Veal Pigeon

A veal cutlet rolled with bread crumbs, seasoned, baked, and sliced.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and summer savory work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 671 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Veal Pigeon

Ingredients

Directions

Prepare

  1. Spread the veal cutlet with a dressing of bread crumbs, moistened with a little grease or melted butter, and seasoned with salt, pepper, and summer savory.

  2. Roll the cutlet up and tie it with a fine cord.

Bake and serve

  1. Bake until done, basting thoroughly.

  2. When cold, remove the cord and cut into slices.

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 + summer savorytop 7% of all pairs
    Smell alikemoderate
    Cooked together671 recipes

    Shared aroma: estragole (anise, licorice).

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

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

  3. Bread + summer savorytop 14% of all pairs
    Smell alikemoderate
    Cooked together241 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  5. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

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

What each ingredient does

Thin veal cutlet
Forms the main body of the dish, rolled around the dressing and cooked through.
Bread crumbs
Form the absorbent dressing that holds moisture inside the rolled cutlet as it bakes.
Grease or melted butter
Moistens the crumbs and adds fat, carrying flavor and keeping the meat from drying out.

The step that matters

Basting thoroughly during baking. Veal is lean and dries out easily in the oven. Regular basting with fat keeps the surface moist and helps the meat stay tender while it cooks through.

Swap the summer savory

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

  1. Parsleyfits better
  2. Sagefits better
  3. Marjoramfits better
  4. Summer savorythe original

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