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Roast Veal

Roast veal seasoned with bacon, flour, salt, pepper, and optional ham stuffing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and summer savory match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 263 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Roast Veal

Ingredients

Directions

Prepare

  1. Wash and dry the leg of veal.

  2. Lard the veal with strips of fat bacon or hain.

  3. Dredge the veal well with flour and season with coarse sea salt and black pepper.

Stuff and roast

  1. For a stuffed veal, mix bread crumbs with chopped ham, summer savory, pepper, and salt, then stuff the veal.

  2. Dredge the stuffed veal lightly with flour and bake until cooked through.

  3. Baste frequently while roasting.

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. Flour + summer savorytop 7% of all pairs
    Smell alikestrong
    Cooked together263 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + summer savorytop 7% of all pairs
    Smell alikemoderate
    Cooked together671 recipes

    Shared aroma: estragole (anise, licorice).

  3. Bread + hamtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  4. Bread + summer savorytop 14% of all pairs
    Smell alikemoderate
    Cooked together241 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Veal leg
Forms the main body of the roast, cooking into tender, sliceable meat.
Fat bacon or hain
Lardoning strips melt into the lean veal, adding moisture and richness.
Flour
Dusted on the surface, it helps the exterior brown and form a crust.
Bread crumbs
Soak up juices in the stuffing, giving it a moist, soft texture.

The step that matters

Baste frequently while roasting. Veal is lean and dries out easily. Regular basting with the pan juices keeps the surface moist and promotes even browning as the meat cooks through.

Swap the summer savory

How well each one fits the dish's main ingredients (veal, flour, pepper, bread, ham):

  1. Marjoramfits about as well
  2. Parsleyfits about as well
  3. Sagefits about as well
  4. Summer savorythe original

Fit is the average pairing score against veal, flour, pepper, bread, ham. 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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