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Rolled Veal

Rolled veal breast baked with breadcrumb dressing and oysters, served with veal stock gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Marjoram and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 2,609 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Rolled 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 roll

  1. Lay the boned breast of veal on a dish.

  2. Spread the dressing made of bread crumbs, chopped onion, sweet marjoram, pepper, salt, and butter over the veal.

  3. Place the oysters on top of the dressing.

  4. Roll the veal tightly and tie it with string.

Bake and make gravy

  1. Place it in a pan and bake at 400°F (200°C) for one hour.

  2. Make gravy using pieces of veal and veal stock.

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 + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

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

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

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Onion + marjoramtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,056 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Butter + oystertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

What each ingredient does

Bread crumbs
Absorb the butter and juices in the dressing, keeping the stuffing moist and soft.
Butter
Adds fat and richness to the dressing and helps it brown in the oven.
Oysters
Add a briny, savory flavor that seasons the veal and the stuffing from within.
Boned breast of veal
Forms the outer meat wrapper whose connective tissue softens during roasting, giving tender slices.

The step that matters

Roll the veal tightly and tie it with string. Loose rolling leaves gaps where the stuffing can fall out and air pockets form. A firm, even roll holds the dressing in place and cooks the meat at a uniform rate, so slices hold together.

Swap the onion

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

  1. Shallotfits better
  2. Capsicumfits better
  3. Carrotfits better
  4. Onionthe original

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