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To Roast Veal

A method for roasting a 4 to 5 pound veal with salt, pepper, butter, flour, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour 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 ↓

To Roast Veal

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

  1. Wash the veal and dry it thoroughly.

  2. Mix the salt and pepper and rub the mixture into the meat.

  3. Shape the meat neatly and fasten it with skewers.

  4. Place the veal on a spit, trivet, or muffin rings in a pan.

Roast

  1. Dot the upper surface with butter and sprinkle with flour.

  2. Add 1 pint of water to the pan for basting.

  3. Roast in a hot oven at 400°F (200°C) or before the fire.

  4. Baste occasionally and turn if necessary to ensure even cooking.

  5. If the water evaporates, add more to prevent burning.

  6. Roast for 15 minutes per pound; a 4 to 5-pound piece will take about 1 hour to 1 hour and 15 minutes.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

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

Butter and flour 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

Veal
Is the main protein that cooks through and becomes tender and juicy during roasting.
Butter
Adds fat that enriches flavor and promotes browning on the surface of the meat.
Flour
Helps the surface of the meat brown and form a light crust.
Water
Creates steam and moisture in the pan, helping to keep the meat from drying and burning.

The step that matters

Keeping water in the pan. If the water evaporates, the drippings can scorch and burn. Adding more water keeps the pan moist and protects the surface of the meat from burning while it roasts.

“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.

More roasted veal recipes

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