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Roast Veal

A roasted veal shoulder stuffed with herbs, spices, breadcrumbs, eggs, and marrow suet, served with melted butter and lemon peel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. 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 your oven to 350°F (175°C).

  2. Keep the veal at a distance from the fire at first.

Roast and stuff

  1. Baste the shoulder well until nearly done.

  2. Dredge with flour and baste with a little butter.

  3. Stuff the veal with a mixture of thyme, marjoram, parsley, savoury, lemon peel, mace, pepper, nutmeg, bread crumbs, eggs, and marrow suet.

  4. Lay the stuffing in the udder and any remaining in holes in the meat.

Serve

  1. Serve with melted butter and garnish with sliced lemon peel.

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. Thyme + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Marjoram + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  5. Marjoram + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

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

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

What each ingredient does

Veal shoulder
Forms the main body of the roast, providing the meat that is cooked and served.
Eggs
Bind the stuffing so it holds together when cooked.
Bread crumbs
Absorb moisture and give the stuffing body and texture.
Marrow suet
Adds fat that keeps the stuffing moist and rich during roasting.
Flour
Dredged onto the surface, it helps the outside brown and form a crust.
Butter
Basting fat that promotes browning and adds richness to the surface.

The step that matters

Keep the veal at a distance from the fire at first. Starting farther from direct heat lets the thick meat cook through gently before the surface browns, reducing the risk of a scorched outside and an undercooked center.

Swap the mace

How well each one fits the dish's main ingredients (veal, flour, butter, thyme, marjoram, parsley, lemon):

  1. Sagefits better
  2. Winter savoryfits better
  3. Tarragonfits better
  4. Macethe original

Fit is the average pairing score against veal, flour, butter, thyme, marjoram, parsley, lemon. 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.

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