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Veal Olives

Veal olives are veal pieces coated in a seasoned breadcrumb mixture, baked until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and marjoram match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 2,609 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Veal Olives

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the olives

  1. Cut the veal into squares, each about 3 inches.

  2. Mix the chopped salt pork, bread crumbs, onion, pepper, salt, marjoram, and beaten egg.

  3. Spread the mixture on the veal pieces and secure the corners with small skewers.

Bake and serve

  1. Place them in a pan with enough veal gravy or stock to cover the bottom.

  2. Dredge the tops with flour and bake in a hot oven at 400°F (200°C).

  3. When browned, place a small bit of butter on each piece and continue cooking until tender, about 20 minutes.

  4. Serve with horseradish.

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. Pepper + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  2. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

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

  3. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Marjoram + flourtop 11% of all pairs
    Smell alikemoderate
    Cooked together1,265 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 fillet
Forms the wrapped outer layer that cooks tender around the stuffing.
Salt pork
Adds fat and savoury flavour that keeps the stuffing moist as it cooks.
Bread crumbs
Absorb moisture and help bind the stuffing so it holds together.
Egg
Binds the stuffing mixture so it sets and holds its shape when baked.
Flour
Dries the surface of the veal so it browns well in the oven.

The step that matters

Securing the olives before baking. If the skewers are too few or the corners are loose, the filling can leak into the gravy as the veal shrinks and softens in the heat. Secure each roll well so the stuffing stays inside and the meat cooks evenly.

Swap the onion

How well each one fits the dish's main ingredients (veal, pork, bread, pepper, marjoram, egg, flour):

  1. Capsicumfits better
  2. Shallotfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against veal, pork, bread, pepper, marjoram, egg, 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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