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Loin of Veal and Green Peas

A roasted loin of veal served with buttered green peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Peas and pepper are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,331 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Loin of Veal and Green Peas

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.

Prepare the veal

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

  2. Season the loin of veal with salt and pepper.

  3. Place the veal in a roasting pan and add a few tablespoons of butter on top.

Roast and serve

  1. Roast the veal in the oven until it reaches your desired doneness, about 1.5 to 2 hours.

  2. While the veal is roasting, prepare the green peas by boiling them in salted water until tender.

  3. Drain the peas and toss them with butter before serving.

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. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

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

  2. Peas + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

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

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Veal + peastop 19% of all pairs
    Smell alikelow
    Cooked together644 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 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

Veal loin
Forms the main body of the dish, cooking gently to a tender, juicy texture.
Green peas
Add sweetness and a bright, tender texture alongside the rich meat.
Butter
Adds fat and richness, carrying flavour and giving the peas a silky coating.

The step that matters

Roasting the veal to doneness. Veal is lean and overcooks quickly, turning dry and tough. Checking internal temperature rather than relying only on time helps the meat stay juicy while reaching the desired doneness.

Swap the peas

How well each one fits the dish's main ingredients (veal, pepper, butter):

  1. Walnutfits about as well
  2. Peasthe original
  3. Lima beansfits about as well
  4. Beansfits about as well

Fit is the average pairing score against veal, pepper, butter. 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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