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Stuffing for Veal, Roast Turkey, Fowl

A savory stuffing made with beef marrow, bread crumbs, herbs, onion, and eggs, used for veal, roast turkey, or fowl.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,979 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Stuffing for Veal, Roast Turkey, Fowl

Ingredients

Directions

Prepare the stuffing

  1. Mince the beef marrow.

  2. Combine the minced marrow with bread crumbs, parsley, marjoram, lemon peel, onion, salt, and pepper.

  3. Pound the mixture thoroughly with the yolk and white of the eggs.

Stuff and shape

  1. Stuff the mixture into the veal.

  2. Secure it with a skewer or sew it in with a needle and thread.

  3. Form some of the mixture into balls or sausages.

  4. Flour the balls or sausages.

Cook and serve

  1. Fry or boil them.

  2. Serve as a garnish or side dish with roast poultry, veal, or cutlets.

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. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Marjoram + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Beef marrow
Adds richness and moisture, keeping the stuffing tender as it cooks.
Bread crumbs
Provide body and bulk, soaking up fat and moisture to hold the mixture together.
Eggs
Bind the mixture, setting as it cooks to hold the stuffing together.
Onion
Adds savoury flavour and aroma as it cooks into the mixture.

The step that matters

Pound the mixture thoroughly with the eggs. Thorough mixing spreads the egg evenly through the crumbs and marrow, so the stuffing binds well and cooks to an even, firm texture rather than crumbling or staying loose in pockets.

Swap the onion

How well each one fits the dish's main ingredients (beef, bread, parsley, marjoram, lemon, pepper, egg):

  1. Carrotfits better
  2. Shallotfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against beef, bread, parsley, marjoram, lemon, pepper, egg. 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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