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Veal, Goose

A veal breast rolled with sage and onion stuffing, bound with tape, roasted, served with brown gravy and apple sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sage and apple work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 755 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓

Veal, Goose

Ingredients

Directions

Prepare

  1. Remove tendons or bones from the breast of veal.

  2. Lay the meat on a table and cover it with sage and onion stuffing.

  3. Roll the meat tightly and bind it securely with tape.

Cook and serve

  1. Roast the veal over a clear fire until cooked through.

  2. Serve on a hot dish with brown gravy and apple sauce.

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. Sage + appletop 10% of all pairs
    Smell alikemoderate
    Cooked together755 recipes

    Shared aroma: 2-hexenal (green, leafy).

  2. Sage + oniontop 12% of all pairs
    Smell alikemoderate
    Cooked together3,628 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Veal + sagetop 14% of all pairs
    Smell alikelow
    Cooked together670 recipes

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

  4. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

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

  5. Onion + appletop 19% of all pairs
    Smell alikemoderate
    Cooked together3,206 recipes

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

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

What each ingredient does

Breast of veal
Forms the main body of the roulade, and its rolled meat cooks through as a single piece.
Onion stuffing
Fills the rolled meat, adding moisture and savoury flavour as it cooks inside the veal.
Sage
Adds a fragrant, herbal aroma that complements the rich flavour of the veal.

The step that matters

Roll the meat tightly and bind it securely with tape. If the roll is loose, the stuffing can fall out and the meat will cook unevenly. A firm, even roll holds its shape and cooks at a consistent rate.

Swap the apple

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

  1. Lemonfits better
  2. Limefits better
  3. Avocadofits better
  4. Applethe original

Fit is the average pairing score against veal, sage, onion, sauce. 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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