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Veal, Neck of

Roasted veal neck served with white sauce, optionally mushroom sauce, pepper, salt, and sweet herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Mushroom and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 13,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Veal, Neck of

Ingredients

Directions

Prepare the joint

  1. Loosen the flesh from the ends of the bones of the neck of veal.

  2. Cut the bones short to make the joint as square as possible.

  3. Fold and skewer the flank underneath the joint.

Roast

  1. Wrap the joint in oiled paper and fasten it on the spit.

  2. Place the joint at a moderate distance from a clear fire and baste liberally.

  3. Remove the oiled paper from the joint.

  4. Baste the joint with 1 pint of good white sauce or cream.

Serve

  1. Serve the meat on a hot dish, pouring white sauce around it.

  2. Send more sauce to the table in a tureen.

  3. If desired, serve white mushroom sauce with the veal.

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. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  2. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

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

  4. Sauce + mushroomtop 19% of all pairs
    Smell alikelow
    Cooked together4,480 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sauce + peppertop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and pepper barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal neck
Provides the meat that becomes tender and juicy during slow roasting.
White sauce or cream
Basting adds moisture and a rich, creamy coating to the surface of the meat.
Oiled paper
Wrapping shields the meat from direct heat so it cooks gently and keeps its juices.

The step that matters

Removing the oiled paper. Taking the paper off late lets the surface brown and dry slightly, while basting keeps the exposed meat moist and prevents it from scorching.

“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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