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Veal Roast Larded

A veal roast larded with bacon, browned in butter, then simmered with flour and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Veal Roast Larded

Ingredients

Directions

Prepare

  1. Rub the veal with salt and pepper and let it stand for 30 minutes.

  2. Lard the meat with thin strips of fat bacon.

Brown and braise

  1. Heat the butter in a kettle and brown the meat on all sides.

  2. Dissolve a little flour in water and add it to the meat.

  3. Let it boil together for 5 minutes.

  4. Place the kettle without a cover in the Caloric using hot stones underneath and on top.

  5. Cook for 1 hour.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal (in the method)
Forms the main body of the roast, becoming tender and sliceable as it cooks slowly.
Fat bacon
Strips threaded through the meat add fat that keeps the lean veal moist during cooking.
Butter
Fat for browning the meat, building color and flavor on the surface before cooking.
Flour
Dissolved in liquid, it thickens the cooking liquid into a light gravy.

The step that matters

Browning the meat on all sides. Searing creates browned surface flavor through the Maillard reaction. Pale, unevenly browned meat develops less flavor and color, so turn it until every side is evenly colored before adding liquid.

“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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