Name: Roast Shoulder of Yeal, Stuffed
Ingredients: 1 boned shoulder of veal; Forcemeat (see recipe for veal forcemeat); Flour for dusting; Fat pork, butter, or beef dripping for covering

Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Roast Shoulder of Yeal, Stuffed

Oven, in the book's wordsA moderate oven

Ingredients

1 boned shoulder of veal
Forcemeat (see recipe for veal forcemeat)
Flour for dusting
Fat pork, butter, or beef dripping for covering

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

Ask the butcher to bone the shoulder and cut off the knuckle part for stock.
Fill the cavity where the blade bone was with forcemeat.
Skewer the shoulder and dust it with flour.

Roast and finish

Cover the meat with fat pork, butter, or beef dripping.
Bake at 350°F (175°C) for 30 minutes per pound.
Pour off any excess fat from the dripping pan and make gravy as directed for roast fillet of 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.

Veal + porktop 11% of all pairs

Smell alikemoderate

Cooked together4,930 recipes

Shared aroma: 4-heptenal (creamy, biscuit).
Flour + porktop 27% of all pairs

Smell alikelow

Cooked together11,187 recipes

Shared aroma: isobutyraldehyde (malty, green).
Veal + flourtop 28% of all pairs

Smell alikelow

Cooked together5,886 recipes

Shared aroma: isobutyraldehyde (malty, green).

Flour and pork barely smell alike, yet cooks put them together in 11,187 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 shoulder: Provides the main meat, which becomes tender and juicy during slow roasting.
Forcemeat: Fills the cavity, adding moisture and flavour as it cooks inside the meat.
Fat pork, butter, or beef dripping: Covers the surface, adding fat that keeps the meat moist and promotes browning.

The step that matters

Bake at 350°F (175°C) for 30 minutes per pound. A large boned joint needs enough time for the centre to cook through while the outside stays moist. Cooking by weight rather than by appearance helps avoid a dry or undercooked roast, so check the centre with a thermometer.

“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.