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Leg of Veal Stuffed with Mushrooms

A leg of veal is stuffed with a mushroom, ham, and breadcrumb mixture and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Leg of Veal Stuffed with Mushrooms

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 and stuff

  1. Remove the bone from the leg of veal using a sharp knife.

  2. In a skillet, melt the butter and fry the mushrooms, bread crumbs, ham, onion, and milk together to make the stuffing.

  3. Stuff the mixture into the leg of veal.

Bake

  1. Bake the stuffed leg of veal at 350°F (175°C) for 20 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 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

Leg of veal
Main meat; its boneless cavity holds the stuffing while it bakes.
Button mushrooms
Release moisture and add earthy, savory flavor to the stuffing as they cook.
Bread crumbs
Absorb the butter and milk, binding the stuffing and giving it body.
Sweet milk
Adds moisture that softens the bread crumbs into a tender stuffing.
Minced ham
Contributes salty, savory flavor that seasons the stuffing.
Butter
Adds fat and flavor, helping the crumbs and mushrooms brown in the skillet.

The step that matters

Bake the stuffed leg at 350°F (175°C) for 20 minutes per pound. Thick, stuffed meat heats slowly at the centre, so cooking time must scale with weight. Undercooking leaves the veal and stuffing unsafe, while overcooking dries the lean meat.

Swap the onion

How well each one fits the dish's main ingredients (veal, ham, butter, pepper, mushroom, milk, bread):

  1. Capsicumfits better
  2. Tomatofits better
  3. Potatofits about as well
  4. Onionthe original

Fit is the average pairing score against veal, ham, butter, pepper, mushroom, milk, bread. 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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