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Stuffed Veal

A veal cut is stuffed with a breadcrumb, onion, egg, and herb mixture and baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Stuffed Veal

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Have the butcher make an incision for dressing the veal.

  2. In a bowl, combine bread crumbs, chopped onion, beaten egg, and desired herbs.

Stuff and bake

  1. Stuff the mixture into the veal.

  2. Cook in a moderate oven at 350°F (175°C) until well done, about 25 minutes per pound.

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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Bread + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together8,676 recipes

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

  3. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  4. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

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

  5. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

    Shared aroma: 2-nonenal (fatty, green).

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 dish, cooked through to be well done.
Bread crumbs
Absorb moisture and give the stuffing body so it holds together inside the veal.
Raw egg
Binds the stuffing together as it cooks and sets.
Onion
Adds aroma and savory flavor to the stuffing.

The step that matters

Cook until well done. Veal is a thick cut with stuffing inside, so heat must reach the center to cook the raw egg in the stuffing and the meat fully. Checking doneness in the thickest part helps prevent undercooking.

Swap the onion

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

  1. Asparagusfits better
  2. Leekfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against veal, bread, egg. 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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