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Veal Olives

Veal Olives are veal pieces seasoned with pepper, salt, marjoram, egg, flour, and baked with gravy or stock, served with horseradish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and marjoram match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 2,609 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Veal Olives

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. Preheat the oven to 400°F (200°C).

  2. In a bowl, mix pepper, coarse sea salt, sweet marjoram, and the beaten egg.

  3. Spread the mixture on the pieces of veal and fold the corners together, securing with small skewers.

Bake and serve

  1. Place the veal in a pan and add enough veal gravy or light stock to cover the bottom.

  2. Dredge the veal with flour and bake until browned on top.

  3. Add a small bit of butter on each piece and continue baking until tender, about 20 minutes.

  4. Serve with horseradish.

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 + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  2. Marjoram + horseradishtop 7% of all pairs
    Smell alikestrong
    Cooked together38 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Flour + horseradishtop 10% of all pairs
    Smell alikestrong
    Cooked together743 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + horseradishtop 11% of all pairs
    Smell alikemoderate
    Cooked together2,646 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Marjoram + flourtop 11% of all pairs
    Smell alikemoderate
    Cooked together1,265 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Pieces of veal
Forms the main body of the dish and becomes tender during slow baking.
Egg
Binds the seasoning mixture so it stays in place on the veal.
Flour
Dusts the surface, helping it brown in the oven.
Butter
Adds fat and richness, promoting browning and a softer texture.
Veal gravy or light stock
Adds moisture to the pan so the veal bakes without drying out.

The step that matters

Bake until tender without drying out. Veal is lean, so too much heat or time dries the meat. Keeping liquid in the pan and adding butter helps it stay moist while the surface browns.

Swap the horseradish

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

  1. Shallotfits better
  2. Leekfits better
  3. Chivefits better
  4. Horseradishthe original

Fit is the average pairing score against veal, pepper, marjoram, egg, flour, 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.

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