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Pgitrine De Veau GLACljE

A veal breast stewed with spices, wrapped in bacon or ham, then glazed in veal stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Veal and ham are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 3,264 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Pgitrine De Veau GLACljE

Ingredients

Directions

Prepare the veal

  1. Remove the long bones from the breast of veal.

  2. Pound the veal with a cleaver or cutlet bat until even.

  3. Sprinkle the veal with fine salt, cayenne, and mace.

Stuff and tie

  1. Prepare forcemeat, increasing the ingredients to three or four times the quantity based on the size of the joint.

  2. Lay thin slices of bacon or ham over the veal.

  3. Form the forcemeat into a compact roll and place it in the center of the veal.

  4. Roll the veal up tightly and skewer the ends with small skewers.

  5. Bind the joint firmly with kitchen twine or tape.

Stew

  1. Slowly stew the veal in hot veal stock until tender throughout.

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. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Pepper + macetop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  3. Veal + macetop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Pepper + hamtop 23% of all pairs
    Smell alikelow
    Cooked together6,058 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Pepper and mace barely smell alike, yet cooks put them together in 12,257 recipes: they 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

Breast of veal
Forms the main body of the dish and becomes tender through slow stewing.
Forcemeat
Adds a moist, savoury stuffing that fills the centre of the rolled joint.
Bacon or ham
Adds savoury, salty flavour and fat that runs into the surrounding meat.
Veal stock
Provides liquid for slow stewing, keeping the meat moist and adding flavour.

The step that matters

Slowly stew the veal until tender throughout. Gentle, low-heat simmering lets collagen in the tough breast break down into gelatin, making the meat tender. Rapid boiling toughens muscle fibres and can leave the thick roll cooked on the outside but firm within.

Swap the mace

How well each one fits the dish's main ingredients (veal, pepper, ham):

  1. Parsleyfits better
  2. Marjoramfits better
  3. Celeryfits better
  4. Macethe original

Fit is the average pairing score against veal, pepper, ham. 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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