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Veal, Neck of Roast

Roasted veal neck served with sauce and side meats.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Veal, Neck of Roast

Ingredients

Directions

Prepare the joint

  1. Take the best end of a neck of veal and saw off the chine bone.

  2. Run a strong skewer through the joint lengthwise and wrap it in buttered paper, tying it to the spit.

  3. Dredge the joint well with flour.

  4. Baste liberally with drippings from the pan.

Roast

  1. Roast before a clear fire at a sufficient distance to avoid scorching for 1.5 to 2 hours, or 25 minutes per pound.

  2. Take off the paper.

  3. Dredge with flour.

  4. Baste with melted butter.

Make the sauce

  1. Pour off the fat from the pan, leaving the sediment.

  2. Stir in ¼ pint of thin melted butter and a little salt.

  3. Strain the sauce into a saucepan.

  4. Let it boil.

Serve

  1. Serve the joint on a hot dish.

  2. Pour part of the sauce around it.

  3. Send the rest to the table in a tureen.

  4. Accompany with bacon, ham, tongue, or pickled pork.

  5. Serve a cut lemon on a plate.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

  4. Butter + hamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

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

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Neck of veal
Provides the meat that is roasted and carved for the dish.
Flour
Dredged over the joint to help form a browned crust during roasting.
Drippings from the pan
Basted over the joint to add moisture and savory flavor to the surface.
Melted butter
Basted on the joint and stirred into the sauce to add richness and moisture.

The step that matters

Roast at a sufficient distance from the fire. Too close a fire scorches the flour and surface before the thick joint cooks through. Steady, moderate heat lets the interior cook evenly while the surface browns.

Swap the lemon

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

  1. Lemonthe original
  2. Raisinfits about as well
  3. Applefits less well
  4. Figfits less well

Fit is the average pairing score against veal, flour, butter, ham. 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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