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Roast Veal

Roast Veal is a dish of whole veal pieces roasted, then canned with jelly and gravy, served with carrots and onion.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Carrot and onion are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 21,601 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Roast Veal

Ingredients

Directions

Roast the veal

  1. Preheat the oven to 400°F (200°C).

  2. Grease roasting pans and place the whole pieces of veal in them.

  3. Pour a little water to cover the bottom of the pan.

  4. Roast the veal, basting occasionally with the juices, for about 50 minutes.

  5. Place a few carrots and one onion in each roasting pan.

Prepare for canning

  1. Cut the cooked veal into pieces suitable for canning.

  2. Cover the veal pieces with jelly made from boiling bones and veal's feet, mixed with the roasting gravy.

  3. Ensure the jelly is properly salted and clear; filter it hot if necessary.

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. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Veal + carrottop 15% of all pairs
    Smell alikelow
    Cooked together3,015 recipes

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

  3. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Whole pieces of veal
Forms the main meat that becomes tender and juicy during slow roasting.
Jelly made from boiling bones and two veal's feet
Provides gelatin that sets into a clear, firm layer around the cooked veal.
Gravy from roasting
Adds concentrated meat flavour and moisture to the jelly covering.
Carrots
Add natural sweetness and aroma to the roasting pan juices.
Onion
Adds savoury aroma and depth to the roasting pan juices.

The step that matters

Ensure the jelly is properly salted and clear. Jelly that is under-salted tastes flat, and cloudy jelly looks poor. Filtering it hot removes particles so it sets clear and smooth over the veal.

Swap the onion

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

  1. Parsnipfits better
  2. Turnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against veal, carrot. 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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