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Veal Birds

Veal steak pieces are coated with turkey dressing, flour, baked, then simmered in boiling water and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and turkey work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 393 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Veal Birds

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare and assemble

  1. Cut veal steak thin into hand-sized pieces.

  2. Make a turkey dressing and place a little on each piece of meat.

  3. Fold the meat over and around the dressing, then place in a baking pan.

Bake and simmer

  1. Fill the pan with the prepared pieces, cover with flour, and brown in the oven at 400°F (200°C).

  2. Pour in boiling water and let simmer until tender.

Serve

  1. Serve with gravy.

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. Veal + turkeytop 15% of all pairs
    Smell alikelow
    Cooked together393 recipes

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

  2. Turkey + flourtop 22% of all pairs
    Smell alikemoderate
    Cooked together963 recipes

    Shared aroma: eugenol (clove, spicy).

  3. Veal + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,886 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal steak
Forms the wrapped outer layer and becomes tender during slow simmering.
Dressing for turkey
Fills each roll, adding flavor and moisture inside the meat.
Flour
Coats the outside so it browns in the oven and thickens the cooking liquid.
Boiling water
Provides the liquid that simmers the rolls and keeps them moist.

The step that matters

Simmer until tender. Veal round is lean and has connective tissue that needs long, gentle moist heat to soften. Boiling hard or cooking too briefly leaves the meat tough and dry.

“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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