Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓
Roast Veal
Ingredients
Directions
Prepare
Remove the bone from the fillet and stuff it with the seasoned bread stuffing; skewer it into shape.
Cover the top of the veal with thin strips of salt pork or lard using a larding needle.
Season the veal with flour, coarse sea salt, and black pepper.
Roast and serve
Roast the veal for 25 minutes per pound.
Make a gravy from the drippings in the pan.
Serve with horseradish.
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.
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Veal + porktop 11% of all pairsSmell alikemoderateCooked together4,930 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
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Bread + porktop 13% of all pairsSmell alikemoderateCooked together4,371 recipes
Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
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Pork + peppertop 16% of all pairsSmell alikemoderateCooked together22,121 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Bread + peppertop 16% of all pairsSmell alikemoderateCooked together20,964 recipes
Shared aroma: 2-nonenal (fatty, green).
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Veal + breadtop 17% of all pairsSmell alikelowCooked together3,056 recipes
Shared aroma: cis-3-hexenol (green, grassy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal
- Provides the lean meat that is the main body of the dish.
- Salt pork or lard
- Strips laid over the top add fat that bastes the meat and keeps it moist as it roasts.
- Bread stuffing
- Fills the boned cavity, adding bulk and flavour and helping the roast hold its shape.
- Flour
- Dusted on the surface, it helps the outside brown and thickens the pan juices.
The step that matters
Roast the veal for 25 minutes per pound. Veal is lean and dries out quickly when overcooked, so timing by weight matters. The stuffing also insulates the centre, so the roast may need extra time to reach a safe internal temperature.
“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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