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Stuffed Veal Breasts

A veal breast stuffed with a bread, onion, celery, pepper, raisin, sage, and butter mixture, baked with water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and sage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Stuffed Veal Breasts

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 stuffing

  1. Have the butcher fix a pocket in the veal breast.

  2. Soak the bread in water for a few minutes until soft, then drain.

  3. Mix the soaked bread with onions, celery, green peppers, raisins, salt, pepper, sage, and melted butter.

Stuff and bake

  1. Fill the pocket in the veal breast with the dressing.

  2. Sprinkle salt, pepper, and flour over the meat.

  3. Place the veal in a baking dish and add 3 cups of water.

  4. Bake at 350°F (175°C) for 45 minutes.

  5. For added flavor, place an onion or celery top in the pan with the roast.

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. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  3. Celery + sagetop 5% of all pairs
    Smell alikestrong
    Cooked together723 recipes

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

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

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 roast and holds the stuffing while it cooks.
Dried bread
Soaked and mixed into the dressing, it soaks up moisture and keeps the stuffing tender.
Onions
Add sweetness and aroma as they soften in the dressing and pan.
Celery
Adds moisture and a mild, savory aroma to the stuffing.
Butter
Adds fat and richness, helping the dressing taste rounded and savory.

The step that matters

Fill the pocket in the veal breast with the dressing.. Overfilling the pocket can make the dressing swell and push out, while a loose fill can leave gaps. Packing it evenly helps the stuffing cook through and keeps the meat's shape during baking.

Swap the raisin

How well each one fits the dish's main ingredients (veal, bread, onion, celery, pepper, sage, butter):

  1. Lemonfits better
  2. Limefits better
  3. Cherryfits better
  4. Raisinthe original

Fit is the average pairing score against veal, bread, onion, celery, pepper, sage, butter. 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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