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Broiled Cushion of Veal Larded with Anchovies

A veal cushion larded with anchovy fillets, broiled and served with lemon, oil, and garnishes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Broiled Cushion of Veal Larded with Anchovies

Ingredients

Directions

Prepare the veal

  1. Skin the cushion of veal and interlard it with fillets of anchovies.

  2. Soak the veal in plenty of water for 2 hours.

  3. Place the veal in a stewpan with fresh water and bring to a boil.

  4. Drain and wipe the veal with a towel.

Marinate and broil

  1. Put the veal in a basin with a bay leaf and rosemary, then dust with pepper and salt, and baste with oil.

  2. After 24 hours, broil the veal, basting and turning it as needed.

  3. Once cooked, place the veal in a basin, baste with more oil and lemon juice, and let it rest for 12 hours.

Serve

  1. Cut the veal into thick slices and arrange on a dish.

  2. Sprinkle with chopped parsley, onions, gherkins, and capers.

  3. Garnish with slices of hard-boiled eggs and pour the soaking oil and lemon juice over it before serving.

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

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

  2. Parsley + caperstop 1% of all pairs
    Smell alikestrong
    Cooked together1,550 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Rosemary + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together845 recipes

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

  4. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

What each ingredient does

Veal
Forms the main body of the dish, cooked slowly by broiling to become tender and juicy.
Anchovies
Interlarded into the veal, they melt during cooking and add savory depth.
Oil
Basting keeps the surface of the veal moist and helps it brown during broiling.
Lemon juice
Adds acidity that brightens the rich veal and balances the oil.
Capers
Sharp, briny bits that add acidity and contrast to the rich meat.

The step that matters

Broiling and basting the veal. Veal is lean and dries out easily, so basting with oil and turning it during broiling keeps the surface moist and helps it brown evenly rather than scorch.

Swap the onion

How well each one fits the dish's main ingredients (veal, rosemary, pepper, lemon, parsley, capers, egg):

  1. Shallotfits better
  2. Spinachfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against veal, rosemary, pepper, lemon, parsley, capers, egg. 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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