Name: Stuffed Brisket of Veal
Ingredients: brisket of veal; bread stuffing (without onion); fat skimmed from soup; water; coarse sea salt

Why it works: Bread and onion are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 8,676 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Stuffed Brisket of Veal

Ingredients

Directions

Remove the bones from the brisket by cutting along the ribs and brisket edge without cutting through.
Chop the bones into pieces and reserve for soup.
Spread the bread stuffing on the boneless veal, roll it up, and tie it with twine.
Place the rolled veal in a baking pan with skimmed fat, a little water, and salt.
Cover with greased paper and bake for about 1.5 hours, basting occasionally with drippings.

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.

Bread + oniontop 15% of all pairs

Smell alikemoderate

Cooked together8,676 recipes

Shared aroma: 2,4-decadienal (seaweed).
Veal + breadtop 17% of all pairs

Smell alikelow

Cooked together3,056 recipes

Shared aroma: cis-3-hexenol (green, grassy).
Veal + oniontop 17% of all pairs

Smell alikelow

Cooked together6,841 recipes

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