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Swedish Veal Roll

A veal roll with bacon and onions, simmered in water to create a rich gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Veal and onion are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 6,841 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Swedish Veal Roll

Ingredients

Directions

Prepare the filling

  1. Chop the onions and bacon into small pieces.

  2. Fry the onions and bacon in a skillet until browned.

  3. Spread the mixture over the veal steaks.

  4. Roll each steak and secure with toothpicks.

Sear and cook

  1. Sear the rolled steaks in the skillet.

  2. Cover the steaks with water and cook for at least 1 hour.

  3. Check occasionally to ensure it doesn't dry out for richer gravy.

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. 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 steaks
Provide the lean meat that is rolled around the filling and becomes tender with long cooking.
Bacon
Renders fat that adds savoury flavour and helps keep the filling moist.
Onions
Browning in the skillet brings out natural sweetness and savoury depth.

The step that matters

Cover and cook for at least 1 hour. Veal rolls are tough unless simmered gently for a long time, which breaks down connective tissue and makes the meat tender. Cooking for less time leaves the meat chewy, and the liquid must be kept topped up so the rolls do not dry out.

“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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