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Roast Stuffed Veal

A veal fillet stuffed with forcemeat, roasted and served with tomato gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Tomato and lemon are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,592 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Roast Stuffed Veal

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F in the steps is the modern equivalent, not the book's own figure.

Prepare and roast

  1. Bone the fillet of veal and stuff it with forcemeat, then bind it with tape.

  2. Melt some dripping in a roasting tin and place the veal on a trivet.

  3. Roast the veal in a hot oven (400°F / 200°C) initially, then reduce the temperature to a moderate oven (350°F / 175°C).

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

  5. When ready, remove the veal from the oven and dish it up.

Make the gravy and serve

  1. Blend the flour with the stock made from the bones and stir until boiling, then season.

  2. Pour off the dripping from the tin, leaving the sediment, and pour in the gravy to collect it; boil in the tin.

  3. Strain a little gravy around the meat and serve the rest in a sauceboat.

  4. Garnish with baked tomatoes or any delicate vegetable and serve with cut lemon on the side.

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. Tomato + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together4,592 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Flour + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Veal + tomatotop 18% of all pairs
    Smell alikemoderate
    Cooked together709 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Tomato + flourtop 22% of all pairs
    Smell alikemoderate
    Cooked together7,065 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

Fillets of veal
Forms the main body of the dish, cooking to tender meat around the stuffing.
Veal forcemeat
Stuffing that adds moisture and richness inside the lean veal.
Stock
Liquid base for the gravy, adding savoury flavour and body.
Flour
Thickens the stock into a smooth gravy as it comes to the boil.

The step that matters

Roasting temperature and time. Starting hot and then lowering the heat lets the outside brown while the centre cooks gently, so the lean veal stays moist rather than dry and tough.

Swap the tomato

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

  1. Arrowrootfits better
  2. Shallotfits better
  3. Okrafits better
  4. Tomatothe original

Fit is the average pairing score against veal, flour, lemon. 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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