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Confederate Veal

A veal roulade seasoned with herbs, lemon, and mushrooms, simmered in a gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Confederate Veal

Ingredients

Directions

Prepare the roulade

  1. Beat the veal lightly.

  2. Season the veal with salt, red pepper, and black pepper.

  3. Dust the veal with flour.

  4. Coat the veal with lard.

  5. Mix parsley, thyme, carrot, and celery.

  6. Spread the mixture over the veal as a paste.

  7. Grate lemon zest over the mixture.

  8. Squeeze lemon juice on top.

  9. Roll the veal up tightly.

  10. Tie the roulade with kitchen twine.

  11. Sprinkle the roulade with flour.

Cook and make the gravy

  1. Fry in lard until light brown.

  2. Add mushrooms to the pan.

  3. Pour enough boiling water to create gravy.

  4. Let the dish simmer until the sauce thickens.

  5. Stir in Worcestershire sauce.

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 + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  3. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  5. Thyme + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

White veal
Forms the main body of the dish and becomes tender through slow simmering.
Flour
Dusted on the roulade to help it brown and to thicken the gravy.
Lard
Fat for frying that gives the outside of the roulade a golden browning.
Mushrooms
Add savory, earthy flavor and body to the gravy.
Lemon
Zest and juice add bright acidity and aroma that cut the richness of the veal.

The step that matters

Let the dish simmer until the sauce thickens. Simmering gently lets the flour and liquid thicken into a smooth gravy and keeps the veal tender. Boiling hard can toughen the meat and make the sauce lumpy or reduced too fast.

“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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