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Veal Olives

Veal Olives are veal cubes coated in a seasoned breadcrumb mixture, browned and cooked in gravy, served with horseradish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Marjoram and clove match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,075 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal Olives

Ingredients

Directions

Prepare

  1. Cut the veal into 3-inch squares.

  2. Mix the chopped salt pork, bread crumbs, onion, pepper, salt, marjoram, cloves, and beaten egg.

  3. Place the mixture on each piece of veal and fasten the corners with skewers.

Cook

  1. Lay the veal in a pan with enough gravy or stock to cover the bottom.

  2. Dredge the veal with flour.

  3. Brown the veal on top, then add a bit of butter to each piece.

  4. Cook for about 25 minutes until tender.

Serve

  1. Serve with horseradish.

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. Marjoram + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together1,075 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Pepper + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  3. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

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

  5. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Veal fillet
Forms the wrapper that holds the stuffing and cooks to a tender texture.
Bread crumbs
Absorb moisture from the egg and pork, giving the stuffing a binding, soft texture.
Large egg
Binds the stuffing together so it holds its shape when rolled in the veal.
Salt pork
Adds fat and richness, keeping the stuffing moist during cooking.
Flour
Dries the veal surface so it browns well and thickens the cooking liquid.
Butter
Adds fat that encourages browning and a rich, savoury flavour on top.

The step that matters

Brown the veal on top. Browning creates flavour through the Maillard reaction. The veal must be dry from the flour and not crowded, or it steams and turns pale and grey instead of golden.

Swap the onion

How well each one fits the dish's main ingredients (veal, pork, bread, pepper, marjoram, clove, egg):

  1. Capsicumfits better
  2. Carrotfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against veal, pork, bread, pepper, marjoram, clove, 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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