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Rolled Meat

A dish of various meats rolled together, seasoned, braised, baked, or roasted, and glazed before serving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Rolled Meat

Ingredients

Directions

Prepare

  1. Bone the meat and season the inner side well.

  2. Add a little game forcemeat to the meat.

  3. Roll the meat up tightly and secure it.

Cook and finish

  1. Braise, bake, or roast the rolled meat until cooked through.

  2. Glaze the meat highly before serving.

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. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Beef + lambtop 4% of all pairs
    Smell alikestrong
    Cooked together896 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Lamb + porktop 7% of all pairs
    Smell alikestrong
    Cooked together623 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Lamb + muttontop 8% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  5. Beef + muttontop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

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

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

What each ingredient does

Game forcemeat
Adds a moist, savoury stuffing that enriches the flavour of the rolled meat.
Ribs of beef
Provides the main cut of meat that is rolled and cooked.
Fore-quarter of lamb
Provides the main cut of meat that is rolled and cooked.
Loin of veal
Provides the main cut of meat that is rolled and cooked.
Neck of pork
Provides the main cut of meat that is rolled and cooked.
Leg of welsh mutton
Provides the main cut of meat that is rolled and cooked.

The step that matters

Roll the meat up tightly and secure it.. If the roll is loose, it can open during cooking and the forcemeat may fall out, while the meat cooks unevenly. A firm, tight roll holds its shape and cooks more evenly.

“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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