Name: Veal Roast
Ingredients: 6 pounds rib veal (fat); Stuffing or dressing (same as for turkey)

Why it works: Veal and turkey work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 393 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Veal Roast

Ingredients

6 pounds rib veal (fat)
Stuffing or dressing (same as for turkey)

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

Preheat the oven to 300°F (150°C).
Slit or open the veal on one side next to the ribs.
Prepare stuffing or dressing as you would for turkey.

Bake

Stuff the veal and bake slowly in the oven.

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.

Veal + turkeytop 15% of all pairs

Smell alikelow

Cooked together393 recipes

Shared aroma: trans-2-decenal (waxy, orange).

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

What each ingredient does

Rib veal: Forms the main roast; its fat layer keeps the meat moist during slow cooking.
Stuffing or dressing: Fills the opening in the veal and adds flavour and moisture as it cooks inside the meat.

“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.