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Veal Forcemeat Roll of

A veal forcemeat roll with bacon, ham, breadcrumbs, lemon rind, and spices, steamed and served with brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 Forcemeat Roll of

Ingredients

Directions

Prepare the forcemeat

  1. Cut the veal, bacon, and ham into long slices and pound them in a mortar.

  2. Mix in the bread crumbs, baked flour, lemon rind, shallot, nutmeg, and pepper.

  3. Add the beaten egg yolks and whites mixed with the cream.

Shape and steam

  1. Shape the mixture into a roll and brush with the reserved egg white.

  2. Dredge with baked flour, roll in well-oiled paper, and tie in a cloth.

  3. Steam over fast-boiling water for 2 hours until cooked through.

Serve

  1. Serve hot on a dish with a little brown sauce poured over.

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. Shallot + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together1,019 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  4. Lemon + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Flour + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 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

Lean veal
Provides the main lean meat body that sets firm when cooked.
Fat bacon
Adds fat that keeps the forcemeat moist and rich during steaming.
Egg yolks and whites
Bind the mixture and help it set into a firm, sliceable roll.
Bread crumbs
Absorb liquid and lighten the texture of the forcemeat.
Thick cream
Adds moisture and richness, keeping the forcemeat tender.

The step that matters

Steam over fast-boiling water for 2 hours until cooked through. Steady, vigorous steam heats the roll evenly so the egg sets fully without drying out. Water that drops below a rolling boil cooks the centre unevenly and can leave it undercooked.

“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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