Name: Roast Shoulder of Veal, Stuffed
Ingredients: 1 boned shoulder of veal; Roasts. 183 good forcemeat (see recipe for veal forcemeat); Flour; Fat pork, butter, or beef dripping

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 Veal, Stuffed

Ingredients

1 boned shoulder of veal
Roasts. 183 good forcemeat (see recipe for veal forcemeat)
Flour
Fat pork, butter, or beef dripping

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

Ask the butcher to bone the shoulder and cut off the knuckle part for stock.
Fill the cavity where the blade bone was with the forcemeat.
Skewer the shoulder and dust it with flour.
Cover with fat pork, butter, or beef dripping.

Bake and serve

Bake at 350°F (175°C) for 30 minutes per pound.
Pour off 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: Forms the main roast; its lean meat becomes tender and juicy when slowly baked.
Forcemeat: Fills the cavity, adding moisture and flavour as it cooks inside the meat.
Flour: Dusted on the surface, it helps the outside brown and form a light crust.
Fat pork, butter, or beef dripping: Covers the roast, adding moisture and richness while it bakes and helping it brown.

“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.