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Rump Steak Stuffed and Rolled

A rolled rump steak filled with olives, suet, breadcrumbs, parsley, pepper, salt, and eggs, then roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Rump Steak Stuffed and Rolled

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 the filling

  1. Peel and chop the olives finely. Chop the suet.

  2. In a bowl, combine the bread crumbs, parsley, olives, suet, pepper, salt, and eggs; mix well.

Stuff and roast

  1. Spread the mixture over the steak, roll it up, and tie securely.

  2. Wrap in greased paper and roast for about 45 minutes at 350°F (175°C).

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Olive + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together9,649 recipes

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

  3. Bread + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,091 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Olive + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

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

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Rump steak
Forms the outer wrap that holds the filling and cooks into a tender, savory roll.
Eggs
Bind the bread crumb filling so it holds together when rolled and sliced.
Bread crumbs
Absorb moisture and give the filling body so it stays soft rather than runny.
Suet
Adds fat that melts during roasting, keeping the filling moist and rich.

The step that matters

Rolling and tying the steak. If the filling is spread unevenly or the roll is loose, it can leak or cook unevenly. A tight, even roll with secure ties keeps the filling inside and gives an even cook.

“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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