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Roast Veal

A veal roast stuffed with breadcrumbs, suet, herbs, lemon, and milk, then baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon 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 Veal

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

  1. Preheat your oven to 350°F (175°C).

  2. If using breast or shoulder, bone it and prepare the stuffing.

  3. Mix bread crumbs, suet, parsley, sweet herbs, egg, pepper, salt, lemon juice, lemon rind, and milk in a bowl.

Stuff and roast

  1. Spread the stuffing over the veal, roll it up, and secure with skewers.

  2. Optionally, stew the veal for 30 minutes before roasting for added tenderness.

  3. Roast the veal, basting it well throughout the cooking process.

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

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

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

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  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

Veal
Forms the main body of the roast, becoming tender and juicy with slow cooking.
Egg
Binds the stuffing so it holds together when the veal is rolled and sliced.
Bread crumbs
Absorb moisture and liquid, giving the stuffing body and a soft texture.
Suet
Adds fat that melts into the stuffing, keeping it moist and flavorful during roasting.
Milk
Moistens the bread crumbs, helping the stuffing bind and stay tender.

The step that matters

Basting throughout roasting. Veal is lean, so regular basting with its juices keeps the surface from drying out and helps it brown evenly.

Swap the parsley

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

  1. Parsleythe original
  2. Marjoramfits about as well
  3. Nutmegfits less well
  4. Sagefits less well

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

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