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To Roast Veal

A veal roast stuffed with breadcrumbs, suet, parsley, lemon peel, pepper, and sea salt, baked slowly and basted with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

To Roast Veal

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 300°F (150°C).

  2. Stuff the fillet and breast with a mixture of breadcrumbs, chopped suet, parsley, lemon peel, pepper, and coarse sea salt, wet with the egg and milk.

Roast and serve

  1. Place the veal in the oven and roast it slowly, as it takes longer to cook than beef or mutton.

  2. Baste the meat with butter if there isn't enough dripping from the joint.

  3. Serve with gravy made from hot water and salt or thin melted butter poured over the meat.

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

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Veal
Forms the main body of the dish; slow roasting keeps the meat tender and moist.
Breadcrumbs (in the method)
Absorb moisture and liquid in the stuffing, keeping it soft and binding it together.
Chopped suet
Adds fat that melts during roasting, enriching flavour and keeping the meat moist.
Egg
Binds the stuffing together so it holds its shape when the meat is sliced.
Butter
Adds fat for basting, promoting browning and a rich, moist surface.

The step that matters

Roast slowly at a low temperature. Veal takes longer to cook than beef or mutton. A low, slow oven heats the joint gently, so the centre cooks through and the meat stays tender rather than drying out at the surface.

“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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