Why it works: Veal and meat are a kitchen classic. They rank in the top 8% of all ingredient pairs, and 1,890 recipes mention both. Both carry guaiacol, which smells smoky, sweet. The science ↓
The recipe
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.
Preheat the oven to 350°F (175°C).
Line a round pot with the caul of veal.
Layer the bottom with bacon, followed by forced-meat, and then veal cut for collops until the pot is filled.
Fold the caul over the top, cover with paper, and bake in the oven.
Once baked, turn it out onto a dish.
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 aroma chemistry they share, and how many recipes mention both.
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Veal + meattop 8% of all pairsAroma overlapmoderateMentioned together1,890 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
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