Skip to main content
Main

Roast Veal or Lamb with Dressing

A roast of veal or lamb seasoned with salt, pepper, and flour, filled with dressing and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Pepper and flour are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Roast Veal or Lamb with Dressing

Ingredients

Directions

Prepare the meat

  1. Remove the bone from the foreshoulder.

  2. Fill the cavity with dressing.

  3. Rub the meat thoroughly with salt, pepper, and flour.

Roast and make gravy

  1. Place the meat on a trivet in a baking pan with a little hot water.

  2. Put it in the oven and baste frequently.

  3. Roast for 20 minutes per pound plus an additional 20 minutes.

  4. Note that lamb may need slightly less time than veal or pork.

  5. Make gravy as you would for any roast.

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. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Veal + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,886 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Foreshoulder of veal or lamb
The main cut of meat, which becomes tender and juicy as it roasts slowly.
Flour
Coats the surface, helping it brown and giving the drippings body for gravy.
Hot water
Creates moisture in the pan, so the meat stays juicy and the drippings can make gravy.

The step that matters

Roast for the full time given. Lean meat dries out and toughens when overcooked, so the roasting time matters. Basting keeps the surface moist while it cooks.

“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.

You might also like

Veal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes