Skip to main content
Main

Roast Fillet of Veal

A veal fillet stuffed with bread, herbs, and pork, roasted and served with a lemon‑thyme gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 20 ingredients
Jump to recipe ↓

Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Roast Fillet of Veal

Ingredients

Directions

Prepare the stuffing

  1. Make a deep incision between the fillet and the flap of the veal.

  2. Soak the bread in tepid water and squeeze the soaked bread dry.

  3. Melt the butter in a pan and sauté the minced onion until slightly colored.

  4. Add the soaked bread, parsley, thyme, nutmeg, pepper, salt, and stock to the pan and stir until the mixture leaves the sides of the pan.

  5. Mix the eggs into the stuffing.

  6. Fill the incision with stuffing and stuff the veal with the mixture.

Roast the veal

  1. Bind the stuffed veal into a round shape with skewers and twine.

  2. Sprinkle the outside of the veal with pepper and salt.

  3. Cover the veal with buttered paper and place the veal away from the fire initially.

  4. Baste the meat well and often.

  5. Just before it is done, remove the buttered paper.

  6. Sprinkle the veal with flour.

  7. Rub the veal with butter to create a frothy appearance.

Make the gravy and serve

  1. Add flour and boiling water to the pan drippings.

  2. Stir in lemon juice.

  3. Strain the gravy.

  4. Remove grease from the pan.

  5. Pour the gravy around the roast.

  6. Fry the ham pieces.

  7. Arrange the fried ham pieces in a circle around the roast with lemon slices.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Summer savory + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together241 recipes

    Shared aroma: estragole (anise, licorice).

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

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

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

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

  5. Summer savory + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together299 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Veal
Forms the main body of the roast and is cooked through by slow, gentle heat.
Bread crumbs
Absorb moisture and give the stuffing a soft, binding body.
Eggs
Bind the stuffing so it holds together when sliced.
Butter
Adds richness and, when rubbed on, helps the surface brown and turn golden.
Chopped pork
Adds fat and moisture to the stuffing.
Onion
Adds savory depth to the stuffing once softened and lightly colored.

The step that matters

Baste the meat well and often. Regular basting keeps the surface moist and carries heat and fat over the roast, so the lean veal does not dry out before it is cooked through.

“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.

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesPork CakePork Cake107 recipesRoast PorkRoast Pork82 recipes