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Beef or Veal Olives

Beef or veal slices rolled with bacon and forcemeat, fried and simmered in stock gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Beef or Veal Olives

Ingredients

Directions

Prepare

  1. Cut the veal into slices about 4 inches long and 2 inches wide.

  2. Lay a piece of bacon on each slice, then add a little forcemeat.

  3. Roll up the slices and fasten with string.

Cook and make the gravy

  1. Sprinkle with flour and fry quickly in butter.

  2. Add warmed stock and let them simmer for 1 hour.

  3. Mix flour with a little cold water, stir the gravy into it, and return to the pan.

  4. Add salt, pepper, and lemon juice, and allow to boil.

Serve

  1. Remove the string from the olives, dish up, and pour the gravy around.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Flour + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Veal
Forms the wrapped outer layer that becomes tender during slow simmering.
Veal forcemeat
Adds a moist, savoury filling that keeps the rolls juicy as they cook.
Bacon
Adds fat and savoury flavour that seeps into the meat as it cooks.
Flour
Coats the rolls for light browning and thickens the stock into gravy.
Butter
Fat for frying the rolls quickly, adding browning and rich flavour.

The step that matters

Fry quickly in butter after flouring. Searing the floured surface browns it and builds flavour. Frying too long or too hot can toughen the meat and scorch the flour before the slow simmer begins.

“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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