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Roast Fillet of Veal, a L'anglaise

A roasted veal fillet stuffed with seasoned filling, seasoned with salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 udder with a meat mallet to lengthen it.

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

  4. Fill the incision with the well-seasoned stuffing.

Season and roast

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

  2. Spread butter over the fillet.

  3. 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).

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. 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

Veal fillet
Forms the main body of the dish and carries the stuffing and roasting.
Stuffing
Fills the incision, adding moisture and savoury flavour to the lean meat.
Butter
Spread over the outside to add richness and help the surface brown in the oven.

The step that matters

Roast until cooked through. Veal is lean and can dry out or toughen if overcooked, while undercooked meat is unsafe. Because the stuffing sits inside the fillet, the centre must reach a safe temperature for the stuffing to be fully cooked too.

“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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