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Breast of Veal with Dressing

A veal breast stuffed with a dressing of chopped meat, eggs, bread crumbs, onions, pepper, salt, and parsley.

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Breast of Veal with Dressing

Ingredients

Directions

Prepare

  1. Cut a pocket in a 6‑lb breast of veal.

Stuff and close

  1. Fill the pocket with 2 lbs of chopped meat (2–3 beef and 1–3 pork), 2 eggs, 1 cup finely grated bread crumbs, 1 tablespoonful finely chopped onions, pepper, salt, and a little parsley.

  2. Sew the pocket closed.

Roast and serve

  1. Roast with slices of bacon placed on top of the meat.

  2. Serve with apple sauce, currant or cranberry jelly.

  3. It slices nicely when cold.

Nutrition, whole recipe (rough)

1076Calories
74 gProtein
36 gFat
107 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Beef100g cooked250
Pork100g cooked242
Egg1 large egg (50g)78
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By North End Club (Chicago, Ill.). 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. See the original page.

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. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

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

What each ingredient does

Eggs
Bind the stuffing so it holds together when sliced.
Bread crumbs
Absorb moisture and give the stuffing body and texture.
Chopped meat
Forms the main filling and adds rich meaty flavor.
Bacon (in the method)
Adds fat and savory browning over the surface during roasting.

Swap the onion

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

  1. Potatofits better
  2. Capsicumfits better
  3. Carrotfits better
  4. Onionthe original

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