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Roast Veal

A veal roast filled with bread crumbs, seasoned with salt, pepper, onion, and bay leaves, cooked in boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and onion are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Roast Veal

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Have the butcher make pockets in the veal.

  2. Fill the pockets with stale bread crumbs.

  3. Place the veal in a roasting pan.

  4. Sprinkle with coarse sea salt, black pepper, and grated onion.

  5. Add bay leaves to the pan.

  6. Fill the pan with boiling water.

Bake and serve

  1. Bake in a hot oven at 400°F (200°C) for 3 to 4 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. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  2. Bread + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together8,676 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  4. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  5. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Veal breast
Forms the main body of the roast, becoming tender and juicy with long, slow cooking.
Stale bread crumbs
Absorb juices inside the pockets, keeping the filling moist and giving body to the meat.
Small onion
Adds aromatic sweetness and flavor that mellows as it cooks.

Swap the onion

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

  1. Capsicumfits better
  2. Tomatofits better
  3. Carrotfits better
  4. Onionthe original

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

More roast veal recipes

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