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Veal, Breast Of, Rolled and Braised

Braised veal breast rolled with bacon, carrots, onions, cloves, peppercorns, nutmeg, sweet herbs, and stock, served with thickened sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Clove and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,686 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Veal, Breast Of, Rolled and Braised

Ingredients

Directions

Prepare the veal

  1. Bone the breast of veal.

  2. Spread veal forcemeat on the breast.

  3. Roll the veal.

  4. Bind the rolled veal securely with tape.

  5. Wrap slices of fat bacon around the rolled veal.

Braise

  1. Place the veal in a stewpan.

  2. Add carrot, onion stuck with cloves, peppercorns, nutmeg, and sweet herbs to the stewpan.

  3. Pour stock over the veal.

  4. Cover the pot.

  5. Simmer gently for three hours, basting frequently.

Make the sauce and serve

  1. Remove the veal from the pot.

  2. Place the veal on a dish.

  3. Strain the cooking liquid.

  4. Add flour to the liquid.

  5. Boil until the sauce thickens.

  6. Brush the veal with the thickened sauce two or three times.

  7. Garnish the veal.

  8. Serve.

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. Clove + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  2. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Carrot + nutmegtop 6% of all pairs
    Smell alikestrong
    Cooked together1,424 recipes

    Shared aroma: myristicin (spice, warm).

  4. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  5. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 body of the dish, becoming tender through long, gentle braising.
Veal forcemeat
Adds a moist, savoury filling that flavours the meat as it rolls and cooks.
Fat bacon
Wrapped around the roll, it bastes the meat with fat and adds savoury flavour.
Stock
Provides the braising liquid that keeps the veal moist and becomes the base of the sauce.
Flour
Thickens the strained cooking liquid into a sauce that coats the veal.

The step that matters

Simmer gently for three hours, basting frequently. A gentle simmer breaks down the connective tissue slowly, making the veal tender. Boiling would toughen the meat and reduce the liquid too fast, so the veal could dry out.

Swap the onion

How well each one fits the dish's main ingredients (veal, carrot, clove, nutmeg, flour):

  1. Parsnipfits better
  2. Turnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against veal, carrot, clove, nutmeg, flour. 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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