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Stuffed Loin of Veal

A veal loin stuffed with bread crumbs, corned ham, parsley, and spices, roasted and basted with milk, butter, and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stuffed Loin of Veal

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the stuffing

  1. Mix bread crumbs, chopped corned ham, parsley, pepper, and coarse sea salt to make a dressing.

  2. Moisten the dressing with milk.

  3. Remove the bones from the veal.

  4. Fill the holes with the stuffing.

  5. Secure the meat with skewers.

  6. Cover the top and sides of the meat with greased thick paper, binding it with strings.

Roast

  1. Place the veal in a roasting pan with hot water.

  2. Bake at 400°F (200°C), basting occasionally to prevent scorching.

  3. After an hour, remove the meat and take off the paper.

  4. Pour off the gravy and set it aside.

  5. Return the meat to the oven with a cup of milk in the pan.

  6. Baste with butter once, then frequently with the milk as it heats.

  7. Roast for nearly another hour, or until the meat is tender.

  8. If the milk evaporates too quickly, add a little hot water.

Make the gravy and serve

  1. Remove the veal.

  2. Thicken the remaining gravy with butter rolled in flour, salt, and pepper.

  3. Heat carefully to avoid scorching.

  4. Pour some gravy over the meat.

  5. Serve the rest in a separate dish.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Bread + hamtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Bread crumbs
Form the bulk of the stuffing and soak up the milk to hold a moist filling.
Milk
Moistens the stuffing and, as it heats in the pan, keeps the meat basted and the gravy liquid.
Butter
Adds richness and fat to the basting and, with flour, thickens the gravy.
Flour
Thickens the remaining gravy when rolled with butter.
Corned ham
Adds salty, savory flavor to the stuffing.

The step that matters

Thicken the gravy with butter rolled in flour. Flour must be cooked in fat and stirred into hot liquid to thicken evenly without lumps; heating carefully avoids scorching, which would darken and bitter the gravy.

Swap the parsley

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

  1. Nutmegfits about as well
  2. Parsleythe original
  3. Cinnamonfits about as well
  4. Marjoramfits about as well

Fit is the average pairing score against bread, ham, pepper, milk, butter, 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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