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Collar Veal

A veal breast rolled with egg‑moistened stuffing, baked with stock, served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Veal and lemon are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,580 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Collar Veal

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. Beat the boned breast of veal flat.

  2. Cover the inside with stuffing moistened with eggs.

  3. Roll the veal tightly and bind it.

Bake and serve

  1. Bake in an oven at 350°F (175°C) with weak stock in the dish.

  2. Make a rich gravy, strain, and thicken it.

  3. Pour the gravy over the veal and serve with or without forcemeat balls.

  4. Garnish with cut lemon.

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 + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

  2. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Vinegar + lemontop 20% of all pairs
    Smell alikemoderate
    Cooked together7,334 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

  5. Egg + vinegartop 33% of all pairs
    Smell alikelow
    Cooked together12,922 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and lemon barely smell alike, yet cooks put them together in 44,316 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal breast
Forms the main meat, which turns tender and moist during slow oven braising.
Eggs
Bind the stuffing so it holds its shape when sliced.
Stuffing
Adds bulk and flavour inside the roll and keeps the meat moist as it cooks.

The step that matters

Rolling and binding the veal. If the roll is loose, the stuffing can fall out and the meat cooks unevenly. Rolling it tightly and binding it firmly keeps the filling in place and gives even, compact slices.

“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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