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Stuffed Veal

A veal cut with an incision is filled with bread crumbs, onion, egg, and herbs, then baked.

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 the stuffing

  1. Preheat the oven to 350°F (175°C).

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

  3. Stuff the mixture into the incision of the veal.

Bake

  1. Place the stuffed veal in the oven and cook 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 until well done around the stuffing.
Bread crumbs
Absorb moisture and bind the stuffing so it holds together in the veal.
Raw egg
Binds the stuffing ingredients together and sets as it cooks.
Onion
Adds aroma and savory flavor to the stuffing.

The step that matters

Cooking until well done. Veal must be cooked fully through, and a stuffed roast cooks more slowly because the filling insulates the center. Checking the internal temperature rather than relying only on time helps ensure the meat and the raw egg in the stuffing are fully cooked.

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.

More stuffed veal recipes

Breast 33Fillet 27Shoulder 15Loin 9Fillet with Bacon 7Roast 5 See all 10 →

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