Skip to main content
Main

Breast of Veal Stuffed

A veal breast stuffed with a forcemeat of veal, sausage, herbs, and spices, then stewed and served with a brown‑flour sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
Jump to recipe ↓

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 ↓

Breast of Veal Stuffed

Ingredients

Directions

Prepare the veal

  1. Remove the gristle from the veal breast.

  2. Lift the meat off the bones.

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

  4. Spread the forcemeat on the veal.

  5. Roll the veal tightly.

  6. Sew the roll with twine.

Stew

  1. Lay slices of bacon in a stewpan.

  2. Place the veal roll on top of the bacon.

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

  4. Let it stew for three hours.

  5. Remove the twine.

Make the sauce and serve

  1. Strain the sauce.

  2. Thicken the sauce with brown flour.

  3. Bring the sauce to a boil.

  4. Pour the sauce over the veal.

  5. Garnish with lemon slices cut into quarters.

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 breast
Forms the main body of the dish, rolled around the forcemeat and turned tender during stewing.
Sausage meat
Adds fat and savoury flavour to the forcemeat, keeping the filling moist as it cooks.
Pounded veal
Binds with the other forcemeat ingredients to create a smooth, cohesive stuffing.
Brown flour
Thickens the stock into a sauce that coats the veal.
Fat bacon
Melts slowly under the roll, adding fat and savoury flavour to the stewing liquid.

The step that matters

Rolling and sewing the veal tightly. A loose roll can open or let the forcemeat fall out during the long stew. Tight rolling and firm twine keep the filling inside and the slices neat when served.

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.

You might also like

Lemon SauceLemon Sauce236 recipesMeat CroquettesMeat Croquettes52 recipesVeal PattiesVeal Patties50 recipesMeatballsMeatballs37 recipes