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Bbkast of Yeal Stuffed

A veal roll stuffed with sausage meat, parsley, shallots, and spices, baked in bacon and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Bbkast of Yeal Stuffed

Ingredients

Directions

Prepare the roll

  1. Remove gristle and meat from the bones.

  2. Prepare a forcemeat with pounded veal, sausage meat, parsley, shallots, pepper, salt, and nutmeg.

  3. Roll the veal tightly and sew it with twine.

Stew

  1. In a stewpan, lay slices of bacon and place the veal roll on top.

  2. Add stock, pepper, salt, and sweet herbs.

  3. Let it stew for three hours.

Finish the sauce and serve

  1. Remove the twine, strain the sauce, and skim off the fat.

  2. Thicken the sauce with brown flour and let it boil once.

  3. Pour the sauce over the veal and garnish with lemon slices, each cut into four.

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

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

  2. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

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

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

  4. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

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 and provides the meaty, tender texture once stewed.
Sausage meat
Adds fat and moisture to the forcemeat, keeping the stuffing juicy and well flavoured.
Shallots
Add a mild, sweet onion-like aroma that deepens during stewing.
Brown flour
Thickens the stock into a sauce as its starch swells with heat.
Fat bacon
Adds fat and savoury flavour to the stewing liquid and under the roll.

The step that matters

Thicken the sauce with brown flour. Flour must be stirred in smoothly and boiled briefly so its starch swells and thickens the sauce evenly. Adding it lumpy or skipping the boil leaves a thin or floury sauce.

Swap the nutmeg

How well each one fits the dish's main ingredients (veal, meat, parsley, shallot, pepper, flour, lemon):

  1. Thymefits better
  2. Capersfits better
  3. Marjoramfits better
  4. Nutmegthe original

Fit is the average pairing score against veal, meat, parsley, shallot, pepper, flour, lemon. 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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