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Roast Loin of Veal

A roasted veal loin served with melted butter, lemon peel, and optional accompaniments.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 14 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Roast Loin of Veal

Ingredients

Directions

Roast

  1. Paper the kidney fat; roll in and skewer the flap, which makes the joint a good shape; dredge it well with flour, and put it down to a bright fire.

  2. If the loin is very large, skewer the kidney back for a time to roast thoroughly.

  3. Keep it well basted, and a short time before serving, remove the paper from the kidney, and allow it to acquire a nice brown colour, but it should not be burnt.

Baste and serve

  1. Have ready some melted butter, put it into the dripping-pan after it is emptied of its contents, pour it over the veal, and serve.

  2. Garnish the dish with slices of lemon and forcemeat balls, and send to table with it, boiled bacon, ham, pickled pork, or pig's cheek.

  3. Place a piece of toast under the kidney when the veal is dished.

Nutrition, whole recipe (rough)

50Calories
1 gProtein
0 gFat
12 gCarbs

Counts 2 of 5 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Vealnot in our table0
Saucenot in our table0
Macenot in our table0

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

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

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

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

  2. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  5. Lemon + white peppertop 16% of all pairs
    Smell alikelow
    Cooked together1,658 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Mace and pepper barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal loin
Forms the main joint; its kidney fat bastes the meat as it roasts.
Flour (in the method)
Dredging coats the surface, helping it brown and form a crisp outer layer.
Butter (in the method)
Melted butter poured over the veal adds richness and helps the surface brown.

The step that matters

Removing the paper from the kidney fat. Removing the paper a short time before serving lets the fat brown. Leaving it on too long means no colour, and removing it too early risks scorching the surface before the joint is done.

Swap the white pepper

How well each one fits the dish's main ingredients (lemon, veal, sauce, mace, onion, pepper):

  1. Parsleyfits better
  2. Marjoramfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against lemon, veal, sauce, mace, onion, pepper. 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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