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Roast Veal

Roast veal stuffed with turkey-style stuffing, seasoned, cooked in water, and served with a flour-thickened gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Roast Veal

Ingredients

Directions

Prepare

  1. Prepare the stuffing as you would for roast turkey.

  2. Fill the flat of the loin with the stuffing and secure it firmly.

  3. Rub the veal with salt, pepper, and a little butter.

  4. Place the veal in a pan with a little water.

Roast and serve

  1. Cook until thoroughly done, basting often.

  2. Remove the threads before serving.

  3. Thicken the gravy with a little flour.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Turkey + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,592 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Turkey + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

  4. Veal + turkeytop 15% of all pairs
    Smell alikelow
    Cooked together393 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal loin
Forms the main cut that is roasted and carved for serving.
Stuffing
Fills the loin's flat cavity, adding moisture and flavor to the meat as it cooks.
Butter
Adds fat that carries flavor and helps the surface brown lightly.
Flour
Thickens the pan juices into a gravy by binding with the liquid.

The step that matters

Cook until thoroughly done, basting often. Veal is lean, so it can dry out during a long roast. Regular basting with pan juices keeps the surface moist and adds flavor, while cooking fully ensures the meat is safe to eat.

“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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