Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. 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
Preheat the oven to 350°F (175°C).
Make openings in various places of the leg of veal.
Stuff the openings with well-seasoned dressing.
Baste the veal with a good quantity of butter, unless the veal is fat.
Roast
Roast the veal until fully cooked, ensuring it is tender.
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.
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Veal + buttertop 23% of all pairsSmell alikemoderateCooked together9,381 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal leg
- Forms the main body of the roast, and its lean meat cooks to tenderness when roasted through.
- Butter
- Adds moisture and richness, and helps the surface brown as the veal roasts.
- Dressing
- Flavors the meat from inside and adds moisture as it cooks within the openings.
The step that matters
Basting with butter. Lean veal can dry out during roasting. Basting with butter adds fat and moisture to the surface, helping keep the meat tender and encouraging even browning.
“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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