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To Make Veal Stuffing

A savory stuffing made with suet, bread crumbs, herbs, spices, egg, milk, and optional pork sausage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

To Make Veal Stuffing

Ingredients

Directions

Make the stuffing

  1. In a bowl, combine the chopped suet and grated bread crumbs.

  2. Add the chopped parsley, grated lemon peel, winter savory, lemon thyme, and knotted marjoram.

  3. Mix in the nutmeg, white pepper, salt, and cayenne pepper.

  4. Stir in one egg and the milk (or two eggs) to form a stuffing.

Stuff the veal

  1. Stuff the mixture under the flap and in the middle where the bone is removed.

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. Thyme + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Winter savory + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together780 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Winter savory + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together455 recipes

    Shared aroma: methyleugenol (clove, spice).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Suet
Adds fat that keeps the stuffing moist and rich as it cooks.
Bread crumbs
Absorb moisture and give the stuffing body and a light, crumbly texture.
Egg
Binds the crumbs and suet together so the stuffing holds its shape.
Lemon peel
Adds bright citrus aroma and a touch of acidity to the stuffing.

“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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