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Roast Veal

Roast veal stuffed with seasoned bread and larded with salt pork, then roasted and served with gravy and horseradish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. 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

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

  2. Stuff the fillet with the seasoned bread stuffing and skewer it into shape.

  3. Cover the top of the fillet with thin strips of salt pork or lard using a larding needle.

  4. Season the fillet with flour, coarse sea salt, and black pepper.

Roast and serve

  1. Roast for 25 minutes per pound.

  2. Make gravy from the drippings in the pan.

  3. Serve with horseradish.

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

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

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

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

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

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

  4. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

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

What each ingredient does

Veal fillet
Forms the main body of the roast and is the dish's central meat.
Salt pork or lard
Fat laid over the top that bastes the meat and adds richness as it renders.
Bread stuffing
Fills the fillet and adds moisture and body as it cooks inside the meat.
Flour
Dusted on the surface to help the exterior brown and form a light crust.

The step that matters

Roast for 25 minutes per pound. Veal is lean and dries out quickly when overcooked, so timing by weight matters. Roasting at the stated oven heat cooks the centre through while keeping the meat 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.

More roast veal recipes

Fillet 39Loin 30Neck 13Breast 11Pot 3Chump 3 See all 78 →

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