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Veal — Continued

Veal cutlets rolled with breadcrumb and bacon stuffing, baked in stock or gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal — Continued

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 stuffed cutlets

  1. Remove the bones from the veal cutlets and flatten them.

  2. Make a stuffing with breadcrumbs, minced bacon or ham, salt, pepper, ketchup, parsley, thyme, and beaten egg.

  3. Spread half of the stuffing on each cutlet, roll them up tightly, and tie with string.

Bake in gravy

  1. Place the rolled cutlets in a deep dish and pour over the stock or gravy.

  2. Cover with another dish and bake at 350°F (175°C) for 2 hours, basting occasionally.

Finish the gravy and serve

  1. Transfer to a hot dish, remove the string carefully, and thicken the gravy with browned flour.

  2. Season the gravy with ketchup, pepper, and salt, and let it boil for a few minutes.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  3. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  4. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Veal cutlets
Form the main meat that is rolled around the stuffing and becomes tender during braising.
Breadcrumbs
Bind the stuffing and absorb juices so it stays moist inside the roll.
Beaten egg
Binds the stuffing so it holds together when rolled and cooked.
Stock or gravy
Provides liquid for slow moist cooking and forms the sauce once thickened.
Browned flour (in the method)
Thickens the gravy so it coats the cutlets rather than running thin.

The step that matters

Bake covered for 2 hours, basting occasionally. Long, moist, covered cooking breaks down connective tissue in veal so it turns tender. Basting keeps the surface from drying out while the liquid reduces and flavours the meat.

Swap the thyme

How well each one fits the dish's main ingredients (veal, ham, pepper, ketchup, parsley, egg, butter):

  1. Marjoramfits about as well
  2. Tarragonfits about as well
  3. Thymethe original
  4. Capersfits about as well

Fit is the average pairing score against veal, ham, pepper, ketchup, parsley, egg, butter. 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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