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A Fillet of Veal Roasted

A roasted veal fillet prepared with dressing, larding, and butter, served with a gravy made from its drippings.

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 4,930 recipes mention both. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

A Fillet of Veal Roasted

Ingredients

Directions

Prepare the veal

  1. Remove the knuckle and middle bone from the veal fillet.

  2. Fill the removed middle bone with dressing.

  3. Fold the flap and udder around the fillet and secure with skewers.

Roast and serve

  1. Roast the fillet for 4 hours, larding with pork or basting with butter frequently.

  2. Make gravy from the drippings by adding hot water and dredging in flour.

  3. Strain the gravy and serve in a gravy tureen.

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 aroma chemistry they share, and how many recipes mention both.

  1. Veal + porktop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together4,930 recipes

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

  2. Butter + flourtop 12% of all pairs
    Aroma overlaplow
    Mentioned together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pork + buttertop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Veal + buttertop 23% of all pairs
    Aroma overlapmoderate
    Mentioned together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Pork + flourtop 27% of all pairs
    Aroma overlaplow
    Mentioned together11,187 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour share little aroma chemistry, yet 124,287 recipes mention both: they likely work on texture and structure more than aroma.

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 joint of meat, which is the centrepiece of the dish.
Pork
Lard strips add fat that keeps the lean veal moist during long roasting.
Butter
Basting adds fat to the surface, promoting golden browning and a rich flavour.
Flour
Thickens the pan drippings into a smooth gravy as it is dredged in.

The step that matters

Roasting the fillet for 4 hours. Veal is lean and dries out over long cooking. Regular larding and basting with fat keeps the meat moist and helps the surface brown, so check it throughout the roast.

“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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