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Veal, Breast Of, Rolled and Stewed

A veal breast rolled with forcemeat, simmered with vegetables and stock, served with bacon rolls and forcemeat balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Veal, Breast Of, Rolled and Stewed

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the veal

  1. Remove the bones and tendons from the veal.

  2. Boil the bones and tendons down to make gravy.

  3. Flatten the meat with a rolling pin.

  4. Season the flattened meat with salt and pepper.

  5. Spread a thin layer of forcemeat on top of the meat.

  6. Roll the meat tightly.

  7. Bind the rolled meat firmly with kitchen twine.

Simmer

  1. In a saucepan, bring enough stock or water to a boil to cover the joint.

  2. If using water, add the onion, carrot, turnip, celery, and seasoning to the boiling liquid.

  3. Skim the boiling liquid.

  4. Simmer gently for 3 to 3½ hours, depending on the size of the joint.

  5. Prepare the gravy, forcemeat balls, and rolls of bacon while the meat cooks.

Serve

  1. Once cooked, remove the meat to a hot dish.

  2. Take off the twine.

  3. Garnish with forcemeat balls, rolls of bacon, and cut lemon.

  4. If the veal is not a good color, use a little brown gravy to enhance its appearance.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

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

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

  5. Lemon + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

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

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 simmering.
Veal forcemeat
Adds a savory filling inside the roll that stays moist as the meat cooks.
Bacon rolls
Add salty, savory flavor and a crisp contrast to the tender meat.
Onion
Contributes aromatic sweetness and depth to the simmering liquid.

The step that matters

Simmer gently for 3 to 3½ hours. Boiling vigorously toughens the meat's proteins and can break the roll apart, while gentle simmering slowly breaks down connective tissue so the veal becomes tender without falling apart.

Swap the onion

How well each one fits the dish's main ingredients (veal, lemon, pepper, carrot, turnip, celery):

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

Fit is the average pairing score against veal, lemon, pepper, carrot, turnip, celery. 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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