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Roll of Veal Stuffed and Braised

A veal roll stuffed with suet, trimmings, onion, herbs, and stock, braised until tender and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Onion and sage are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,628 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Roll of Veal Stuffed and Braised

Ingredients

Directions

Prepare

  1. Remove the bones from the brisket and firm parts of the veal.

  2. Prepare a thin coating of veal dressing, seasoning it well.

  3. In a saucepan, combine veal suet, brisket trimmings, onion, soup herbs, sage, and salt.

  4. Roll the breast of veal, tie it with twine, and place it on top of the mixture in the saucepan.

Cook

  1. Add 1 cup of stock, cover, and cook until set.

  2. After it has set, add more stock and simmer for 2 hours, keeping the steam in.

Brown and serve

  1. Once cooked, remove the veal roll and quickly brown it in a roasting pan.

  2. Pour out excess grease, then make gravy from the glaze in the pan.

  3. Slice the roll neatly and serve with the seasoned gravy.

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. Onion + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together3,628 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Veal + sagetop 14% of all pairs
    Smell alikelow
    Cooked together670 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 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
Forms the main body of the roll, which becomes tender and sliceable after slow simmering.
Veal suet
Adds fat that enriches the braising liquid and keeps the meat moist during long cooking.
Stock
Provides the liquid for braising, turning into the base of the gravy.
Onion
Contributes aromatic flavor that infuses the stock and gravy during simmering.

The step that matters

Simmering with the steam kept in. Long, gentle simmering in a covered pan breaks down connective tissue in the brisket and leg so the roll becomes tender. Lifting the lid or boiling hard can toughen the meat and dry out the roll.

Swap the onion

How well each one fits the dish's main ingredients (veal, sage):

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

Fit is the average pairing score against veal, sage. 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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