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To Roast Fillet of Veal

A veal fillet is stuffed, rolled, tied, and roasted with butter and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and lemon are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 41,227 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

To Roast Fillet of Veal

Ingredients

Directions

Prepare

  1. Remove the knuckle or bone from the fillet of veal without disfiguring the joint.

  2. Stuff the flap of the fillet and roll it up firmly.

  3. Bind the rolled fillet with tape or string, allowing room for the stuffing to expand.

Roast and serve

  1. Cover the ends with buttered paper and baste frequently with butter.

  2. Remove the paper shortly before the meat is done.

  3. Serve garnished with sliced lemon.

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. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

  2. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

  3. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

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

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

What each ingredient does

Fillet of veal
Forms the main cut of meat, which is rolled and roasted as the centerpiece of the dish.
Butter
Adds moisture and richness to the surface while the veal roasts, helping it brown gently.
Stuffing of your choice
Fills the opened flap, adding flavor and moisture to the inside of the rolled roast.

The step that matters

Remove the paper shortly before the meat is done. Buttered paper shields the ends from direct heat and keeps them moist. Removing it too early can dry the ends, while leaving it on too long prevents browning and a golden finish.

“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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