Why it works: Meat and ham are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓
Roasting Veal
Ingredients
Directions
Roast the veal
Prepare a large fire for roasting the veal.
Soak the veal thoroughly before placing it near the fire to brown.
Baste the veal when first placed down and occasionally afterwards.
Finish and serve
Once done, pour melted butter over the veal, with or without brown gravy.
Serve with force meat balls or rolled sausages, bacon or ham, and greens.
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.
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Meat + hamtop 13% of all pairsSmell alikemoderateCooked together1,095 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Veal + hamtop 15% of all pairsSmell alikelowCooked together3,264 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Butter + hamtop 16% of all pairsSmell alikemoderateCooked together5,475 recipes
Shared aroma: trans-2-decenal (waxy, orange).
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Butter + meattop 16% of all pairsSmell alikemoderateCooked together7,594 recipes
Shared aroma: guaiacol (smoky, sweet).
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Veal + meattop 18% of all pairsSmell alikelowCooked together1,890 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
- Veal
- Forms the main roast, providing the meat that is browned and served.
- Melted butter
- Adds richness and moisture to the finished roast.
The step that matters
Baste the veal. Basting during roasting keeps the surface moist and helps it brown evenly, so the outside does not dry out before the inside is cooked.
“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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