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Veal Collated White

A rolled veal breast stuffed with forcemeat, boiled, served with a gravy thickened with butter, flour, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 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 ↓

Veal Collated White

Ingredients

Directions

Prepare the veal

  1. Bone the breast of veal.

  2. Chop the veal.

  3. Strew finely chopped sweet herbs over the veal.

  4. Make a forcemeat by mixing beef suet, grated bread, lemon zest, and pounded onion.

  5. Season the forcemeat with white pepper, nutmeg, and salt.

  6. Pound the forcemeat in a mortar.

  7. Spread the forcemeat thickly over the veal.

  8. Roll the veal up firmly.

  9. Sew the rolled veal in a cloth.

Boil and prepare the garnish

  1. Boil the veal for 3 hours.

  2. If using sweetbread, boil the sweetbread.

  3. Slice the boiled sweetbread.

  4. Arrange the sliced sweetbread around the dish.

Make the gravy

  1. Boil the veal bones and trimmings with parsley for gravy.

  2. Strain the gravy.

  3. Season the gravy with white pepper, salt, and mushroom powder.

  4. Thicken the gravy with butter and flour.

  5. Add cream just 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. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  4. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 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

Breast of veal
Forms the main body of the roll and provides the meat that is cooked and sliced.
Beef suet
Adds fat to the forcemeat, keeping the stuffing moist and rich during long boiling.
Grated bread
Binds the forcemeat and absorbs fat and moisture so the stuffing holds together.
Flour
Thickens the gravy together with butter, giving it body.
Butter
Enriches the gravy and, with flour, forms a roux that thickens it smoothly.
Cream
Adds richness and softens the gravy's flavour when stirred in at the end.

The step that matters

Rolling and sewing the veal firmly. If the roll is loose, the forcemeat can shift or leak during the long boil, leaving gaps and an uneven slice. Firm rolling keeps the layers compact so the roll cooks evenly and holds its shape when cut.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, beef, bread, lemon, onion, nutmeg, parsley):

  1. Marjoramfits better
  2. Thymefits better
  3. Sagefits better
  4. White pepperthe original

Fit is the average pairing score against veal, beef, bread, lemon, onion, nutmeg, parsley. 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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