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Roast Veal

Roast veal with bread crumb, raisin, onion, sage, butter, and egg coating, baked at 350°F for two hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and sage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Roast Veal

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the veal

  1. Have the butcher separate and crack the joints of the veal, leaving the ribs intact.

  2. Remove most of the fat around the kidney and wipe the meat well.

  3. Season the meat with coarse sea salt and black pepper.

Make and stuff the dressing

  1. In a bowl, combine the bread crumbs, raisins, chopped onion, and sage.

  2. Moisten the mixture with melted butter and the beaten egg.

  3. Form the dressing into a roll and place it along the backbone and around the kidney.

  4. Turn the ribs over and tie them neatly to secure the dressing.

Roast

  1. Dredge the roast with salt, pepper, and flour.

  2. Place a few pieces of butter on top.

  3. Roast in a 350°F (175°C) oven for two hours, basting every 15 minutes.

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 + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

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

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

  3. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together3,628 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Veal kidney roast
Forms the main body of the dish, becoming tender and juicy during the long roast.
Stale bread crumbs
Absorb the butter and egg to bind the dressing and give it a soft, moist body.
Beaten egg
Binds the dressing so it holds its roll shape during roasting.
Butter
Adds moisture and richness, and promotes gentle browning on the surface.
Flour
Dredged over the meat, it helps form a browned, slightly crisp surface.

The step that matters

Basting every 15 minutes. Regular basting keeps the surface moist and transfers fat and juices back over the meat, promoting even browning and preventing dryness during the long roast.

Swap the raisin

How well each one fits the dish's main ingredients (veal, pepper, bread, onion, sage, butter, egg):

  1. Lemonfits better
  2. Limefits better
  3. Figfits better
  4. Raisinthe original

Fit is the average pairing score against veal, pepper, bread, onion, sage, butter, 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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