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Stiiffing for Veal, Roast Turkey, Fowl, Etc.

A savory stuffing made with beef marrow, breadcrumbs, herbs, onion, and eggs, used as a garnish or side with veal or poultry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,979 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Stiiffing for Veal, Roast Turkey, Fowl, Etc.

Ingredients

Directions

Prepare the mixture

  1. Mince the beef marrow.

  2. Combine the minced marrow with bread crumbs, parsley, marjoram, lemon peel, onion, salt, and pepper.

  3. Pound the mixture thoroughly.

  4. Add the yolk and white of the eggs to the mixture.

Shape and cook

  1. Stuff the mixture into the veal.

  2. Secure the stuffing with a skewer or sew it in with a needle and thread.

  3. Form some of the mixture into balls or sausages.

  4. Flour the balls or sausages.

  5. Fry or boil the floured balls or sausages.

  6. Serve as a garnish or side dish with roast poultry, veal, or cutlets.

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 + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  3. Marjoram + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

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

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

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

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

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

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

What each ingredient does

Beef marrow
Adds fat and richness, keeping the stuffing moist as it cooks.
Bread crumbs
Provides bulk and structure, absorbing moisture from the marrow and onion.
Eggs
Bind the mixture and set when heated, helping the shapes hold together.
Onion
Adds moisture and savory aroma as it softens during cooking.
Sweet marjoram
Contributes a warm, herbal aroma that flavors the stuffing.
Lemon peel
Adds bright aromatic oils that lift the savory flavors.

The step that matters

Add the eggs and pound the mixture. Eggs bind the crumbs and fat into a cohesive mass when they set with heat. Mixing them in evenly before shaping keeps balls or sausages from crumbling during frying or boiling.

Swap the onion

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

  1. Carrotfits better
  2. Shallotfits better
  3. Leekfits better
  4. Onionthe original

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