Why it works: Veal and lemon are a kitchen classic. They rank in the top 8% of all ingredient pairs, and 4,580 recipes mention both. Both carry 3-hexenal, which smells apple, fruity. The science ↓
The recipe
Ingredients
Directions
Cut thin slices from the head, reaching the bone.
Carve slices from the thick part of the neck.
Extract the eye with the point of a knife if requested.
Serve the palate and lean meat found near the jawbone.
For a breast of veal, separate the ribs and brisket by cutting through the line.
Divide each portion into convenient pieces and serve.
For fillet of veal, carve thin, smooth slices from the top and serve with stuffing.
Always serve slices of lemon with this dish.
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 aroma chemistry they share, and how many recipes mention both.
-
Veal + lemontop 8% of all pairsAroma overlapmoderateMentioned together4,580 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
More veal head recipes
You might also like
Illustration
Illustration
Illustration
IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.