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To Bake Veal

A veal roast stuffed with bread crumbs, pork, lemon, and herbs, baked until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

To Bake Veal

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

  1. Prepare the stuffing by mixing bread crumbs, chopped pork, grated lemon peel, lemon juice, and summer savory.

  2. Stuff the veal and bind it into a round shape, securing with skewers.

  3. Sprinkle pepper and coarse sea salt over the veal and cover with buttered paper.

Bake

  1. Baste the veal well and often during cooking.

  2. About 15 minutes before it's done, sprinkle flour over the veal and rub with butter.

  3. Bake in a 350°F (175°C) oven for three hours.

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

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

  2. Lemon + summer savorytop 6% of all pairs
    Smell alikestrong
    Cooked together115 recipes

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

  3. Summer savory + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together671 recipes

    Shared aroma: estragole (anise, licorice).

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Pork + summer savorytop 13% of all pairs
    Smell alikemoderate
    Cooked together239 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Bread crumbs
Absorb juices and give the stuffing body so it holds together when sliced.
Chopped pork
Adds fat and richness to the stuffing, keeping it moist as it cooks.
Lemon juice
Adds acidity that brightens the flavour of the rich meat.
Butter
Adds fat that promotes browning and a golden crust on the outside.

The step that matters

Basting the veal well and often. Veal is lean and can dry out during a long bake. Regular basting with its own juices and butter keeps the surface moist and helps it brown evenly.

“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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