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Neck of Veal, Roasted

A roasted veal neck seasoned with butter and coarse sea salt, 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 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 ↓

Neck of Veal, Roasted

Ingredients

Directions

Prepare

  1. Remove the chine bone and trim the meat from the ends of the ribs.

  2. Chop off about 1 inch of the rib bones.

  3. Skewer the meat on a spit and tie it securely.

  4. Rub the veal with butter and sprinkle with coarse sea salt.

  5. Cover the veal with double paper and tie it on.

Roast and serve

  1. Baste the veal frequently while roasting over the fire.

  2. Serve with gravy and butter underneath the veal.

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 + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked 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 neck
Forms the main body of the dish, becoming tender and flavourful as it slowly roasts.
Butter
Adds moisture and richness, and helps the surface brown while roasting.

The step that matters

Basting the veal frequently while roasting. Regular basting spreads melted fat and juices over the surface, keeping the meat moist and helping it develop an even golden colour as the heat drives off surface moisture.

“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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