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And Roasted

A roasted veal joint stuffed with suet, ham, egg yolk, breadcrumbs, herbs, and lemon rind, served with a butter gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 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 ↓

And Roasted

Ingredients

Directions

Prepare the veal

  1. Keep the veal for five or six days, if the weather permits.

  2. Make stuffing by mixing suet, ham, egg yolk, bread crumbs, white pepper, parsley, sweet herbs, nutmeg, and lemon rind. Add two beaten eggs, leaving out one white.

  3. Loosen the skin around the thick part of the veal joint and fill it with stuffing, securing it with skewers.

  4. Butter a sheet of white paper and cover the veal.

Roast

  1. Hang the veal close to a fire for 20 minutes.

  2. Move the veal away and roast slowly for 26 minutes per pound, basting frequently.

  3. Half an hour before serving, remove the paper to brown the veal.

Make the gravy and serve

  1. Knead butter with baked flour. Stir the kneaded mixture into boiling water. Add salt to the mixture. Boil the mixture for 10 minutes.

  2. Pour off the dripping. Mix the veal gravy with the melted butter.

  3. Place the veal on a hot dish, broad side down. Pour the gravy over the veal. Serve immediately with a cut lemon.

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

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

  3. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

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

What each ingredient does

Veal joint
Forms the main body of the dish, cooked slowly so it stays tender.
Eggs
Bind the stuffing together so it holds its shape when sliced.
Suet
Adds fat that keeps the stuffing moist and rich during roasting.
Bread crumbs
Soak up moisture and give the stuffing body and structure.
Butter
Adds richness and flavour to the gravy and helps it brown.
Baked flour
Thickens the gravy when kneaded with butter and stirred into boiling water.

The step that matters

Roast slowly and baste frequently. Slow roasting lets the thick joint cook through to the centre before the outside over-browns. Frequent basting adds moisture to the surface, which helps keep the meat juicy. The paper is removed only near the end so the outside can brown.

Swap the white pepper

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

  1. Marjoramfits better
  2. Thymefits better
  3. Tarragonfits better
  4. White pepperthe original

Fit is the average pairing score against ham, egg, bread, parsley, nutmeg, lemon, 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.

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