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Roast Veal

A roasted veal leg or loin stuffed with filling, topped with salt pork, baked until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Roast Veal

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Remove the bone from the leg of veal and fill the space with stuffing.

  2. For a loin, tuck the stuffing under the flap and reserve some for the pan.

  3. Place the veal in a roasting pan and lay the salt pork slices on top.

Roast

  1. Roast in a hot oven at 400°F (200°C) for four hours, basting well after the first half hour.

  2. Remove the salt pork before the final browning.

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 + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

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

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 roast, becoming tender with long, slow cooking.
Salt pork
Lies over the meat, adding fat and savory flavor as it renders during roasting.
Butter
Used for basting, adding fat that helps the surface brown and stay moist.

The step that matters

Basting well after the first half hour. Regular basting with butter and pan juices keeps the surface moist and encourages even browning over the four-hour roast, so the exterior does not dry out or scorch.

“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 roast veal recipes

Fillet 39Loin 30Neck 13Breast 11Pot 3Chump 3 See all 78 →

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