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Veal Olives

Veal olives are rolled veal slices stuffed with force meat, fried in ghee, simmered in hot soup with lemon, then seasoned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Olives

Ingredients

Directions

Prepare

  1. Take slices of veal and place a little force meat on each slice.

  2. Roll the slices up neatly and secure with tape or strong cotton.

Cook

  1. Heat ghee in a frying pan and brown the rolls nicely.

  2. Add hot soup and the juice of half a lemon.

  3. Cover and let simmer for one hour.

  4. Season with pepper, coarse sea salt, and lemon pickle.

  5. Remove the tape or strings, serve hot, and garnish with sliced 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  3. Veal + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Veal slices
Provides the meat wrapped around the filling, cooking into tender rolls.
Force meat
Forms the savoury filling that moistens the rolls as they cook.
Ghee
Fat for frying that browns the outside of the rolls.
Hot soup
Liquid that simmers the rolls, keeping them moist and building the sauce.

The step that matters

Securing the rolls before browning. If the rolls are not wrapped tightly and secured, the filling can leak out during browning and simmering. Tape or strong cotton holds the seam closed while the meat contracts with heat.

“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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