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Veal Rolls

Veal rolls are made from chopped veal and pork mixed with crumbs, spices, milk, butter, and egg, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and sage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Rolls

Ingredients

Directions

Prepare

  1. Mix the chopped veal and pork together in a bowl.

  2. Add the cracker crumbs, salt, pepper, sage, melted butter mixed with milk, and the beaten egg.

Shape and coat

  1. Form the mixture into rolls.

  2. Dip each roll in beaten egg.

  3. Roll each dipped roll in cracker crumbs.

Fry

  1. Fry the rolls in a pan until they are a delicate brown.

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 + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  4. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

    Shared aroma: 2-hexenal (green, leafy).

  5. Pork + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

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

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

What each ingredient does

Cooked veal
Forms the main body of the rolls and gives them their meaty flavor.
Cooked fresh pork
Adds fat and moisture so the rolls stay tender rather than dry.
Cracker crumbs
Absorb moisture and bind the mixture while adding a crisp, browned coating.
Egg
Binds the mixture and creates a sticky layer that helps the crumbs adhere.
Butter
Adds richness and helps the rolls brown evenly in the pan.

The step that matters

Fry the rolls until delicate brown. Frying over moderate heat browns the crumb coating through the Maillard reaction while the cooked meat only needs warming. Too high a heat burns the crumbs before the coating sets and browns evenly.

Swap the sage

How well each one fits the dish's main ingredients (veal, pork, pepper, milk, butter, egg):

  1. Parsleyfits about as well
  2. Nutmegfits about as well
  3. Sagethe original
  4. Thymefits about as well

Fit is the average pairing score against veal, pork, pepper, milk, butter, egg. 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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