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Roast Veal

Roast veal breast seasoned with pepper and salt, baked slowly, then served with a browned gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Roast Veal

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 the veal

  1. Season the breast of veal with pepper and coarse sea salt.

  2. Skewer the breast firmly in place.

  3. Dust the meat with flour.

Roast

  1. Roast slowly in a 350°F (175°C) oven for about four hours until browned but not dry, basting with butter.

Make the gravy

  1. When done, put the gravy in a stew pan.

  2. Add the piece of butter rolled in browned flour.

  3. If there isn't enough gravy, add a little water and season with pepper and salt to taste.

  4. Ensure the gravy is brown.

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. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

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

Breast of veal
Is the main cut of meat that is roasted and turned into the dish.
Butter
Bastes the meat during roasting, adding richness and helping it brown.
Flour
Dusted on the meat and browned with butter to thicken and color the gravy.

The step that matters

Roast slowly until browned but not dry. Low, steady heat cooks the veal through gently while allowing browning. Overcooking dries out lean meat, so the veal should be checked near the end of the roasting time.

“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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