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Roast Veal

Roast Veal is a veal loin roasted with a bread and pork stuffing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Marjoram and summer savory match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 125 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Roast Veal

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. Season the veal with coarse sea salt and black pepper, then dredge with flour.

  3. Make an incision between the meat and the flap.

Stuff and bake

  1. Prepare the stuffing by mixing grated bread, butter, chopped salt pork, sweet marjoram, summer savory, pepper, and salt.

  2. Fill the incision with the stuffing.

  3. Dot the veal with bits of butter and bake 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. Marjoram + summer savorytop 1% of all pairs
    Smell alikestrong
    Cooked together125 recipes

    Shared aroma: estragole (anise, licorice).

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

    Shared aroma: estragole (anise, licorice).

  3. Flour + summer savorytop 7% of all pairs
    Smell alikestrong
    Cooked together263 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + summer savorytop 7% of all pairs
    Smell alikemoderate
    Cooked together671 recipes

    Shared aroma: estragole (anise, licorice).

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

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

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

What each ingredient does

Veal loin
Forms the main body of the roast, cooking through in the oven to become tender.
Flour
Dries the meat surface and helps form a light, browned crust during roasting.
Grated bread
Bulks out the stuffing and soaks up butter and fat, keeping the filling moist.
Butter
Adds richness and moisture to the stuffing and helps the top surface brown.
Salt pork
Contributes savory fat that flavours the stuffing and keeps it moist as it cooks.

The step that matters

Dredge with flour after seasoning. Flour that is applied to a damp surface forms a paste and may clump. Seasoning first and drying the surface lightly helps the flour coat evenly, which supports an even golden crust.

Swap the summer savory

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

  1. Sagefits about as well
  2. Thymefits about as well
  3. Summer savorythe original
  4. Parsleyfits about as well

Fit is the average pairing score against veal, pepper, flour, bread, butter, pork, marjoram. 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.

More roast veal recipes

Fillet 39Loin 30Neck 13Breast 11Pot 3Chump 3 See all 78 →

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