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Neck of Veal Larded

A roasted neck of veal larded with fat, served with sorrel sauce, celery heads, or asparagus tops.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Veal and sorrel work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 151 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Neck of Veal Larded

Ingredients

Directions

Prepare

  1. Remove the under bone from the neck of veal, leaving part of the long bones.

  2. Trim the veal neatly and lard it.

Roast and serve

  1. Roast the veal gently with a veal caul over it.

  2. Ten minutes before it's done, remove the caul to achieve a light color.

  3. When serving, glaze the veal and place it under sorrel sauce, celery heads, or asparagus tops.

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 + sorreltop 25% of all pairs
    Smell alikelow
    Cooked together151 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Veal neck
Forms the main cut; its bones and connective tissue give structure and flavor during slow roasting.
Veal caul
Fatty membrane draped over the meat that bastes it as it roasts, keeping it moist.
Lard (in the method)
Fat threaded through the meat that adds moisture and richness as it cooks.

The step that matters

Removing the caul ten minutes before the end. Timing matters: removing the caul near the end lets the surface brown to a light golden color without drying the meat, since the caul has already protected it during most of the roast.

“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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