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Breast of Veal Roasted

Roasted veal breast stuffed with bread crumbs, onion, and egg, seasoned with salt, pepper, and optional caraway seeds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and onion are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Breast of Veal Roasted

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, mix bread crumbs, salt, pepper, onion, and egg.

Stuff and season

  1. Stuff the mixture into the pocket of the veal and sew it up.

  2. Sprinkle caraway seeds on top of the roast.

Roast

  1. Roast in the oven, basting often until cooked through.

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 + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  2. Onion + carawaytop 13% of all pairs
    Smell alikemoderate
    Cooked together301 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Pepper + carawaytop 13% of all pairs
    Smell alikemoderate
    Cooked together291 recipes

    Shared aroma: myristicin (spice, warm).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Bread + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together8,676 recipes

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

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

What each ingredient does

Veal breast
Forms the main body of the roast, with its pocket holding the stuffing.
Bread crumbs
Absorb moisture from the egg and onion, giving the stuffing a soft, binding texture.
Egg
Binds the bread crumbs and onion together so the stuffing holds its shape.
Onion
Adds aroma and savory flavor to the stuffing as it cooks inside the meat.

The step that matters

Roast until cooked through, basting often. Veal breast is lean and can dry out in the oven, so frequent basting with its juices helps keep moisture in. The stuffing must also reach a safe internal temperature, which only thorough cooking ensures.

Swap the caraway

The recipe marks caraway as optional. How well each one fits the dish's main ingredients (veal, bread, pepper, onion, egg):

  1. Parsleyfits better
  2. Garlicfits better
  3. Sagefits better
  4. Carawaythe original

Fit is the average pairing score against veal, bread, pepper, onion, egg. 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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