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Stuffed Roast Fillet of Veal

A veal fillet stuffed with breadcrumbs, pork, onions, parsley, mushrooms, and tomato juice, roasted with fat pork and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Mushroom and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,719 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Stuffed Roast Fillet of Veal

Ingredients

Directions

Prepare the stuffing

  1. Remove the central bone from the fillet and skewer it into a neat round shape.

  2. Make a stuffing by mixing breadcrumbs, minced pork, onion juice, parsley, and minced mushrooms.

  3. Wet the stuffing with a few spoonfuls of stock or gravy.

  4. Fill the bone-hole with the wet stuffing and pack the stuffing into the folds of the meat.

Roast

  1. Place the fillet in a covered roasting pan.

  2. Cover the fillet with thin slices of fat salt pork.

  3. Pour boiling water over the top and sides of the fillet.

  4. Roast covered for 12 minutes per pound, basting four times during cooking.

  5. Fifteen minutes before removing from the oven, take off the pork.

  6. Baste the fillet with butter.

  7. Dredge the fillet with browned flour.

  8. Brown the fillet uncovered until done.

Make the gravy

  1. After the fourth basting, remove a cup of gravy from the dripping pan.

  2. Cool the gravy until the fat rises.

  3. Skim the fat from the gravy.

  4. Add strained tomato juice to the gravy.

  5. Thicken the gravy with browned flour, cooking for three minutes before serving.

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. Mushroom + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together2,719 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  3. Pork + mushroomtop 8% of all pairs
    Smell alikemoderate
    Cooked together3,875 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  4. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Parsley + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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 meat that is roasted and sliced after cooking.
Breadcrumbs
Absorb moisture and give the stuffing body so it holds together.
Minced pork
Adds fat and richness to the stuffing, keeping it moist as it cooks.
Browned flour
Browns the outside of the fillet and thickens the gravy.
Strained tomato juice
Adds acidity and flavor to the gravy.

The step that matters

Brown the fillet uncovered until done. Covered roasting cooks gently, so the surface stays pale; the uncovered finish lets dry heat brown the flour and butter coating. Pulling it too early leaves the crust pale, and leaving it too long dries the lean veal.

Swap the parsley

How well each one fits the dish's main ingredients (veal, pork, onion, mushroom, butter, flour, tomato):

  1. Garlicfits better
  2. Thymefits better
  3. Capersfits about as well
  4. Parsleythe original

Fit is the average pairing score against veal, pork, onion, mushroom, butter, flour, tomato. 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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