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Rolled Veal

A veal roll made with forcemeat, egg balls, and a savory gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 20 ingredients
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Why it works: Celery and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Rolled Veal

Ingredients

Directions

Prepare the veal

  1. Place the veal breast in a pot and cover with water.

  2. Add the onion, celery, and sweet herbs; simmer gently until tender.

  3. Remove the bones and skin, then return the bones to the pot for a jelly-like sauce.

Roll and braise

  1. Spread forcemeat over the veal, season well, and add egg balls; roll it up and secure with tape.

  2. In a pot, melt the fat from mutton or pork, or use bacon or butter; add the stewing liquor.

  3. Add the rolled veal, onion, and more herbs; braise for 1.5 to 2 hours.

Finish and serve

  1. Strain the gravy, thicken it, and add forcemeat balls, egg balls, and fried paste.

  2. Remove the tape and serve, optionally garnished with peeled mushrooms.

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. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  2. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Ham + muttontop 14% of all pairs
    Smell alikemoderate
    Cooked together430 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Veal + muttontop 14% of all pairs
    Smell alikelow
    Cooked together1,394 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

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

What each ingredient does

Veal breast
Forms the main meat that becomes tender during simmering and braising.
Forcemeat
Adds a seasoned stuffing that fills the roll and stays moist during braising.
Bones (in the method)
Release gelatin into the liquid, giving the sauce a jelly-like body.
Stewing liquor
Carries flavor into the braise and forms the base of the gravy.
Fat from mutton or pork chops
Adds fat to the braising pot, carrying flavor and helping the meat brown.

The step that matters

Braise the rolled veal gently. Lean veal breast needs long, low-heat braising so its connective tissue softens into gelatin; a rapid boil toughens the meat and clouds the gravy.

Swap the mace

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

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

Fit is the average pairing score against veal, onion, celery, pepper, ham, mutton, butter. 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.

More rolled veal recipes

Breast 5 See all 3 →

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