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Roast Fillet of Veal, a L’ Anglaise

A roast veal fillet stuffed with seasoned filling and seasoned with coarse sea salt and black pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Roast Fillet of Veal, a L’ Anglaise

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°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. Flatten the fillet with a meat mallet to lengthen it.

  3. Make a deep incision between the fillet and the stuffing.

Stuff and season

  1. Fill the incision with the seasoned stuffing.

  2. Season the outside of the fillet with coarse sea salt and black pepper.

Roast

  1. Roast in a moderate oven at 350°F (175°C) until cooked through.

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. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

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 roast, cooking into tender, mild meat when heated through.
Stuffing
Fills the pocket in the fillet, adding moisture and savoury flavour as it heats.

The step that matters

Make a deep incision between the fillet and the stuffing. The pocket must be deep enough to hold the stuffing without tearing through the meat. A cut that is too shallow or breaks the surface lets stuffing leak out during roasting.

“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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