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Roast Veal

Roast Veal is a seasoned veal roast cooked with onion, celery, tomato, and goose fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Celery and tomato are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,377 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Roast Veal

Ingredients

Directions

Prepare

  1. Select veal that is fat and white.

  2. Wash and dry the veal.

  3. Season well with coarse sea salt and a pinch of ground ginger, then dredge with flour.

Roast

  1. Place in a roasting pan and top with slices of onion, celery, and tomato.

  2. Add a few spoonfuls of goose fat or drippings.

  3. Cover tightly and roast for 20 minutes per pound, basting frequently.

  4. Ensure the veal is well done before serving.

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. Celery + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Ginger + celerytop 8% of all pairs
    Smell alikestrong
    Cooked together988 recipes

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

  4. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  5. Ginger + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together7,595 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
Forms the main body of the dish, and its fat and tenderness shape the final texture.
Flour
Coats the surface so it browns and helps form a light crust during roasting.
Goose fat or drippings
Carries heat over the surface and keeps the meat moist while it roasts.

The step that matters

Ensure the veal is well done before serving. Veal is lean and can dry out if overcooked, yet undercooked meat is unsafe. Checking doneness with a thermometer rather than time alone helps the cook hit a safe, juicy result.

Swap the ginger

How well each one fits the dish's main ingredients (veal, flour, onion, celery, tomato):

  1. Turmericfits better
  2. Garlicfits better
  3. Cuminfits better
  4. Gingerthe original

Fit is the average pairing score against veal, flour, onion, celery, tomato. 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.

More roast veal recipes

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