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Collared Veal

Collared veal is a veal breast cooked with egg, spices, herbs, lemon peel, anchovy or pickled tongue/ham, simmered in salted water, finished in vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Egg and anchovy are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,330 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Collared Veal

Ingredients

Directions

Prepare

  1. Bone the breast of veal and rub it with egg.

  2. Sprinkle spices, salt, shredded herbs, lemon peel, and anchovy or pickled tongue/ham on it.

  3. If available, add the meat from boiled calves’ feet.

  4. Wrap tightly in cloth and secure with tape.

Cook and preserve

  1. Simmer in salted water for 3 hours.

  2. Once cooled, place in a mixture of vinegar and water to cover.

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. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Anchovy + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together335 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Veal + anchovytop 14% of all pairs
    Smell alikelow
    Cooked together456 recipes

    Shared aroma: hexanol (green, fruity).

  4. Lemon + anchovytop 16% of all pairs
    Smell alikemoderate
    Cooked together2,080 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Veal breast
Forms the main body of the collar, which is rolled, cooked and then set.
Egg
Coats the meat so the seasonings adhere to its surface.
Calves’ feet meat
Adds gelatin, which helps the dish set firm when cooled.
Vinegar
Adds acidity and helps preserve the meat in the cooling liquid.

The step that matters

Wrapping tightly in cloth. A firm, even roll holds the filling in place during simmering and gives the sliced collar a neat, compact shape. Loose wrapping can let the meat unroll or cook unevenly.

“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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