Skip to main content
Main

A Roast Fillet of Veal, Larded, with Gravy

A roasted veal fillet larded with lard, seasoned with salt and pepper, served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Veal and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

A Roast Fillet of Veal, Larded, with Gravy

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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

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

  2. Lard the fillet of veal with strips of fat.

  3. Season the fillet with salt and pepper.

Roast and serve

  1. Roast the veal in the oven until cooked through, about 1.5 to 2 hours.

  2. Prepare gravy from the drippings and serve with the veal.

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

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

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

What each ingredient does

Veal fillet
The main lean cut that cooks through in the oven and forms the body of the dish.
Lard
Strips of fat threaded through the lean veal that melt during roasting, adding moisture and richness.

The step that matters

Roast until just cooked through. Veal fillet is very lean, so it dries out quickly once it goes past done. The lard strips add some moisture, but they only partly offset the lean meat, so timing matters.

“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.

You might also like

Veal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes