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Roast Veal, Stuffed

Roast veal cutlet stuffed with bread‑and‑butter stuffing, baked with pork fat and served with a sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Roast Veal, Stuffed

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 veal

  1. Cut the edges of the veal cutlet to prevent curling.

  2. Lightly pepper the veal and sprinkle with thyme.

  3. Dredge the veal with flour.

  4. Place bread-and-butter stuffing on one half and fold the other half over it.

Bake and serve

  1. Lay the veal on a thin slice of fresh fat pork in a deep baking dish.

  2. Cover tightly and bake at 350°F (175°C) for two hours.

  3. Remove the veal to another dish and sprinkle with salt and browned bread crumbs.

  4. Return to the oven for a few minutes.

  5. Add a little flour and water to the sediment in the baking dish.

  6. Season with salt.

  7. Boil.

  8. Pour around the veal.

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

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

  2. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Thyme + porktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,108 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Bread + porktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

Flour and butter 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 cutlet
Forms the main body of the dish, cooked gently until tender under cover.
Flour
Dredging coats the veal, and flour mixed with sediment thickens the sauce.
Bread-and-butter stuffing
Fills the folded cutlet, adding moisture and flavor as it cooks inside the meat.
Fresh fat pork
Lies under the veal, basting it with fat so it stays moist during baking.

The step that matters

Cover tightly and bake at 350°F (175°C) for two hours. Covering traps steam so the veal cooks in its own moisture and stays tender. Too high heat or an uncovered dish can dry the meat before the stuffing is cooked through.

Swap the thyme

How well each one fits the dish's main ingredients (veal, flour, bread, butter, pork, sauce):

  1. Capersfits better
  2. Sagefits better
  3. Nutmegfits about as well
  4. Thymethe original

Fit is the average pairing score against veal, flour, bread, butter, pork, sauce. 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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