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Stuffed Shoulder of Veal

A veal shoulder stuffed with bread crumbs, lemon juice, salt pork, salt, pepper, and egg, then roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Stuffed Shoulder of Veal

Ingredients

Directions

Prepare

  1. Remove the blade from the shoulder of veal.

  2. Fill the space with a stuffing made of bread crumbs, lemon juice, chopped salt pork, salt, pepper, and the egg.

  3. Sew up the opening.

Roast

  1. Roast the stuffed shoulder of 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

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

  3. Bread + porktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 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

Veal shoulder
Forms the main meat that is stuffed and roasted, giving the dish its body and substance.
Bread crumbs
Absorb moisture and juices, giving the stuffing body and a soft, tender texture.
Egg
Binds the stuffing so it holds together when sliced after roasting.
Salt pork
Adds fat and savory flavor that keeps the stuffing moist during roasting.
Lemon juice
Adds acidity that brightens the rich meat and fat.

The step that matters

Sew up the opening. If the opening is not sealed tightly, the stuffing can leak or swell out during roasting, and the filling may cook unevenly or dry out. A firm, closed seam keeps the stuffing inside and moist.

“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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