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Bombarded Veal

A veal fillet stuffed with a forcemeat mixture, baked and served with a sauce of mushroom ketchup, lemon pickle, artichokes, and truffles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 25 ingredients
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Why it works: Marjoram and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Bombarded Veal

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the veal

  1. Remove the bone from the fillet of veal.

  2. Prepare a forcemeat by mixing bread crumbs, fat bacon, anchovy, marjoram, lemon peel, thyme, parsley, salt, cayenne pepper, nutmeg, egg, and cream.

  3. Fill the cavity of the fillet with the forcemeat.

  4. Make cuts around the fillet about 1 inch apart. Fill the cuts with forcemeat, boiled spinach, and a mixture of bread crumbs, chopped oysters, and beef marrow.

  5. Wrap the fillet in caul and place it in a deep pot with 1 pint of water.

  6. Make a coarse paste to cover the pot to prevent unpleasant flavors.

Bake and make the sauce

  1. Bake in a 400°F (200°C) oven until cooked through.

  2. Skim off the fat from the gravy, then transfer it to a saucepan.

  3. Add mushroom ketchup, lemon pickle, artichokes, browning sauce, morels, and truffles to the gravy.

  4. Thicken the sauce with butter and flour, then bring to a gentle boil.

  5. Serve the veal on a dish and pour the sauce over it.

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. Marjoram + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Marjoram + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  5. Marjoram + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together957 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 fillet
Forms the main body of the dish and carries the stuffing.
Egg
Binds the forcemeat so it holds together when baked and sliced.
Bread crumbs
Absorb liquid and give the forcemeat a soft, tender body.
Fat bacon
Adds moisture and richness to the lean forcemeat as it cooks.
Cream
Adds moisture and softness to the forcemeat mixture.
Morels
Contribute a rich, earthy aroma to the finished sauce.

The step that matters

Make the coarse paste cover tightly. The paste seals the pot so the fillet cooks in its own steam and stays moist. A gap lets moisture escape and flavours dull, so the meat can dry out.

“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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