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Cannelon of Beef

A stuffed pasta roll of beef, egg, parsley, onion, lemon peel, green peppers, baked with butter and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Cannelon of Beef

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

  1. Preheat the oven to 350°F (175°C).

  2. Combine chopped beef, egg, parsley, onion juice, lemon peel, and green peppers in a bowl.

  3. Shape the mixture into a roll and wrap it in buttered paper.

Bake and serve

  1. Place the roll in a baking dish and add water or drippings for basting.

  2. Baste the roll occasionally with the butter and water mixture.

  3. Remove the paper before serving.

  4. To make gravy, use the drippings and add water or tomato juice.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  5. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

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

What each ingredient does

Chopped beef
Forms the main body of the roll and gives it its hearty, meaty texture.
Egg
Binds the meat mixture so the roll holds its shape while baking.
Butter
Adds richness and helps the roll brown as it bakes when basted.

The step that matters

Shaping and wrapping the roll. The meat mixture must be packed firmly and evenly into a tight roll so it holds together and cooks through without crumbling when sliced.

Swap the tomato

The recipe marks tomato as optional. How well each one fits the dish's main ingredients (beef, egg, parsley, onion, lemon, pepper, butter):

  1. Chivefits better
  2. Potatofits better
  3. Carrotfits better
  4. Tomatothe original

Fit is the average pairing score against beef, egg, parsley, onion, lemon, pepper, butter. 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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