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Roast Veal, Brown Sauce

A roast veal served with a brown sauce made from its drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Veal and sauce are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 2,072 recipes. Both carry decanoic acid, which smells soapy, waxy. The science ↓

Roast Veal, Brown Sauce

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Season the veal with salt and pepper.

Roast and make the sauce

  1. Roast the veal in the oven until cooked through, about 1.5 to 2 hours.

  2. Prepare the brown sauce by combining drippings from the roast with flour and broth.

  3. Simmer the sauce until thickened, then serve over the sliced veal.

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. Veal + saucetop 27% of all pairs
    Smell alikelow
    Cooked together2,072 recipes

    Shared aroma: decanoic acid (soapy, waxy).

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

What each ingredient does

Veal
Is the main protein, cooked through by dry oven heat to form the dish's centre.
Brown sauce
Adds moisture and savoury flavour, thickened with flour to coat the sliced meat.

The step that matters

Simmer the sauce until thickened. Flour needs sustained simmering to swell and thicken the liquid fully; stopping early leaves the sauce thin and pasty-tasting.

“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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