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Veal, Breast Of, Stuffed and Stewed

A veal breast stuffed with forcemeat, browned and stewed in stock and drippings, served with bacon, forcemeat balls, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Veal and lemon are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,580 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Veal, Breast Of, Stuffed and Stewed

Ingredients

Directions

Prepare

  1. Raise the flesh of the breast of veal and fill the space with veal forcemeat.

  2. Sew the edges securely with a piece of muslin to prevent the forcemeat from escaping.

  3. Place the veal before a clear fire.

  4. Dredge the veal with flour.

  5. Baste the veal until browned all over.

Braise and finish

  1. Transfer the veal to a stewpan with 1 cup of stock and the drippings from the roasting pan.

  2. Add a handful of forcemeat to flavor the sauce.

  3. Cover the stewpan.

  4. Let it simmer gently until cooked through.

  5. If necessary, thicken the gravy with a little brown thickening.

  6. Pour the gravy over the veal.

  7. Serve hot.

  8. Garnish with fried bacon, forcemeat balls, and cut 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. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Veal + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,886 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

Veal breast
Forms the main body of the dish, and its flesh holds the forcemeat filling while cooking.
Veal forcemeat
Fills the pocket in the meat and flavors the sauce, staying moist as the meat cooks.
Flour
Dries the meat surface so it browns evenly during basting.
Stock
Provides the liquid for simmering, keeping the meat moist and forming the base of the gravy.
Drippings
Concentrated roasting juices that add savory flavor to the stewed meat and gravy.

The step that matters

Simmering gently until cooked through. Veal is lean and can turn dry or tough if it boils hard. A gentle simmer under a cover cooks the meat evenly while keeping it moist.

Swap the lemon

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

  1. Raisinfits better
  2. Lemonthe original
  3. Coconutfits less well
  4. Cherryfits less well

Fit is the average pairing score against veal, flour. 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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