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Loin of Veal Roasted

A veal loin roasted slowly, seasoned with salt and flour, and basted with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Loin of Veal Roasted

Ingredients

Directions

Prepare

  1. Run a spit along the chine-bones and tie the ends to the spit, drawing down the flap over the kidney.

  2. Cover the meat well with buttered paper and tie it up carefully.

Roast

  1. Roast gently for 3 hours.

  2. When nearly done, remove the paper.

  3. Sprinkle the meat with coarse sea salt.

  4. Dredge the meat with flour.

  5. Baste the meat with a small piece of fresh butter.

Serve

  1. Serve the kidney end with toast under the fat and the chump end stuffed or with balls of stuffing.

  2. Pour melted butter over the joint.

  3. Add gravy around the joint.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

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

  3. Veal + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,886 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal loin
Lean meat that becomes tender and juicy during gentle, slow roasting.
Fresh butter
Adds richness and moisture, and helps the surface brown and taste rich.
Flour
Dusted on the surface, it helps form a browned, crisp crust.

The step that matters

Removing the paper near the end. The buttered paper shields the meat from drying out during the long roast. Removing it when nearly done lets the surface brown. Dredging with flour and basting with butter then promote browning through the Maillard reaction.

“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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