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Veal Olives

Veal Olives are veal pieces coated in a breadcrumb mixture, baked with gravy and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and marjoram match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 2,609 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Veal Olives

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Cut the veal into 3-inch squares.

  2. Mix salt pork, bread crumbs, onion, pepper, salt, marjoram, and beaten egg.

  3. Place the mixture on the veal pieces and fasten the corners with skewers.

Bake and serve

  1. Lay them in a pan with enough gravy or stock to cover the bottom.

  2. Dredge with flour and bake in a hot oven at 400°F (200°C).

  3. When browned, add a small bit of butter on each piece.

  4. Cook until tender, about 20 minutes.

  5. Serve with horseradish.

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. Pepper + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  2. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

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

  3. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Marjoram + flourtop 11% of all pairs
    Smell alikemoderate
    Cooked together1,265 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

Egg
Binds the stuffing so it holds together around the veal.
Bread crumbs
Absorb moisture and give the stuffing body and a light texture.
Salt pork
Adds fat and savoury flavour that keeps the stuffing moist.
Veal fillet
Provides the lean meat that is rolled around the stuffing and cooked until tender.
Flour
Dredging coat that helps the outside brown in the oven.
Butter
Adds fat on top that promotes browning and richness.

The step that matters

Cook until tender. Veal fillet is lean and can dry out or toughen if overcooked, so check tenderness near the stated time while the gravy or stock keeps the meat moist.

Swap the onion

How well each one fits the dish's main ingredients (veal, pork, bread, pepper, marjoram, egg, flour):

  1. Capsicumfits better
  2. Shallotfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against veal, pork, bread, pepper, marjoram, egg, flour. 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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