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Veal Roll

A veal roll stuffed with forcemeat, hard‑boiled eggs, green pickles, and ham, stewed in stock and served with a wine and lemon gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Roll

Ingredients

Directions

Prepare the veal

  1. Bone the veal.

  2. Spread the forcemeat over the veal.

  3. Cut the hard-boiled eggs lengthwise into quarters.

  4. Lay the egg quarters in rows with green pickles between each row.

  5. Roll the veal tightly and sew it closed.

  6. Wrap the rolled veal in a cloth and bind it with tape.

  7. Place a slice of ham over the veal.

Stew and finish

  1. Put the veal in a saucepan with strong stock and whole pepper.

  2. Stew for 3 hours.

  3. Make a rich gravy.

  4. Boil the gravy with white wine and lemon juice or lemon pickle.

  5. Pour the gravy over the veal.

  6. Add egg and forcemeat balls.

  7. Garnish with cut green pickles.

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

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

  2. White wine + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  3. Pepper + white winetop 15% of all pairs
    Smell alikemoderate
    Cooked together5,433 recipes

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

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

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

  5. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 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 breast
Forms the main meat that the roll wraps around and becomes tender during stewing.
Forcemeat
Adds rich, savoury filling that holds the roll together and flavours the meat.
Hard-boiled eggs
Create a firm, sliced pattern inside the roll and add a mild, rich texture.
Green pickles
Add sharp acidity that contrasts with the rich meat and forcemeat.
White wine
Adds acidity and aroma to the gravy, balancing its richness.
Strong stock
Provides moisture and savoury depth for the slow stew and the gravy.

The step that matters

Rolling and tying the veal. The roll must be tight and well secured, otherwise the filling can spill out and the slices will fall apart during the long stew.

“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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