Skip to main content
Main

Roast Fillet of Veal, a L'anglaise

A veal fillet stuffed with seasoned filling, wrapped in udder, skewered, and roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. 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

  1. Remove the bone from the fillet of veal.

  2. Flatten the udder with a cutlet bat to lengthen it.

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

  4. Fill the incision with the stuffing and sew it up with twine.

  5. Wrap the udder tightly around the fillet and secure it with skewers and twine.

Roast

  1. Spit the fillet and cover it with buttered thick white paper.

  2. Roast in a 350°F (175°C) oven for about 2.5 hours.

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 + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fat fillet of veal
The main cut, rolled around the stuffing and roasted whole before slicing.
Stuffing
Adds moisture and savoury flavour to the inside of the rolled meat.
Butter
Adds richness and helps the paper wrapping brown the outside of the roast.

The step that matters

Wrap the udder tightly around the fillet and secure it with skewers and twine.. A tight wrap holds the stuffing inside and keeps the roast's shape, so it cooks evenly and slices neatly instead of spilling or drying at the ends.

“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.

You might also like

Veal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes