Why it works: Pepper and marjoram match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 2,609 recipes mention both. Both carry estragole, which smells anise, licorice. The science ↓
A Fillet of Veal Roasted
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Remove the bone from the veal and fill the cavity with a mixture of bread crumbs, pepper, salt, marjoram, butter or fat pork, and egg.
Mix the filling well and skewer the veal tightly to keep the dressing inside.
Roast
Roast the veal in a 350°F (175°C) oven for four hours.
If not larding with pork, baste the veal often with butter.
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 aroma chemistry they share, and how many recipes mention both.
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Pepper + marjoramtop 3% of all pairsAroma overlapstrongMentioned together2,609 recipes
Shared aroma: estragole (anise, licorice).
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Bread + eggtop 13% of all pairsAroma overlapmoderateMentioned together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Bread + marjoramtop 14% of all pairsAroma overlapmoderateMentioned together1,008 recipes
Shared aroma: ethyl decanoate (grape, waxy).
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Bread + peppertop 16% of all pairsAroma overlapmoderateMentioned together20,964 recipes
Shared aroma: 2-nonenal (fatty, green).
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Veal + breadtop 17% of all pairsAroma overlaplowMentioned together3,056 recipes
Shared aroma: cis-3-hexenol (green, grassy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal fillet
- Forms the main body of the roast, cooked slowly until tender through its thickness.
- Bread crumbs
- Absorb moisture and butter in the filling, helping it hold together and stay soft.
- Egg
- Binds the bread crumb filling so it holds its shape inside the veal.
- Butter or fat pork
- Adds fat that keeps the lean veal moist and carries flavour through the roast.
The step that matters
Baste the veal often with butter. Veal is very lean, so it can dry out during a long roast. Regular basting adds fat to the surface, helping it stay moist and brown. Skip this only when the fat pork is used for larding.
Flavor stand-ins for the marjoram
How well each one fits the dish's main ingredients (veal, bread, pepper, egg):
- Parsleybetter flavor fit
- Sageabout as good a flavor fit
- Nutmegabout as good a flavor fit
- Marjoramthe original
Fit is the average pairing score against veal, bread, pepper, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
“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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