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To Roast Veal

A veal roast stuffed with breadcrumbs, suet, parsley, lemon peel, pepper, salt, egg, and milk, basted with butter and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

To Roast Veal

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat oven to 300°F (150°C).

  2. Stuff the veal with a mixture of bread crumbs, suet, parsley, lemon peel, pepper, salt, egg, and milk.

Roast

  1. Place the stuffed veal in the oven and roast it slowly.

  2. Baste the meat with butter regularly, especially if there isn't enough dripping.

Serve

  1. Serve with gravy made from hot water and salt or thin melted butter poured over the meat.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

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

What each ingredient does

Veal
Provides the lean meat that becomes the main dish, cooked slowly to stay tender.
Bread crumbs
Absorb moisture and juices inside the stuffing, keeping it soft rather than dry.
Suet
Adds fat that melts during roasting, adding moisture and rich flavour to the meat.
Egg
Binds the stuffing together so it holds its shape when cooked.
Butter
Basting fat that promotes browning and adds richness to the surface of the meat.

The step that matters

Roast slowly and baste regularly. A low oven heat cooks the veal gently so the inside stays tender and does not dry out. Regular basting keeps the surface moist and helps it brown evenly, especially when the pan has little dripping.

“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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