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To Roast Veal

A roast of veal loin or fillet, stuffed with suet, herbs, bread, lemon peel and egg yolk, then roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

To Roast Veal

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

  1. Preheat the oven to 350°F (175°C).

  2. Paper the fat of the loin and fillet.

  3. Stuff the fillet and shoulder with suet, parsley, sweet herbs, grated bread, lemon peel, pepper, salt, nutmeg, and egg yolk.

Roast

  1. Roast the breast with the caul on until almost done.

  2. Remove the caul.

  3. Flour the breast.

  4. Baste the breast.

  5. Roast until the veal is well done.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  5. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

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

What each ingredient does

Veal loin or fillet
Forms the main body of the roast and provides the meat that cooks through and is served.
Suet
Adds fat that melts during roasting, keeping the stuffing and lean meat moist and rich.
Grated bread
Soaks up melted fat and juices, helping the stuffing hold together and stay tender.
Egg yolk
Binds the stuffing ingredients together so they hold their shape when cooked.

The step that matters

Remove the caul. The caul fat protects and bastes the meat while it roasts. Timing its removal near the end lets the surface brown and crisp, while removing it too early leaves the meat drier and pale.

Swap the nutmeg

How well each one fits the dish's main ingredients (veal, parsley, bread, lemon, pepper, egg, butter):

  1. Marjoramfits better
  2. Thymefits about as well
  3. Sagefits about as well
  4. Nutmegthe original

Fit is the average pairing score against veal, parsley, bread, lemon, pepper, egg, 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.

More roast veal recipes

Fillet 39Loin 30Neck 13Breast 11Pot 3Chump 3 See all 78 →

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