Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and 124,287 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Loin of Veal Roasted
Ingredients
Directions
Prepare the loin
Skewer the loin of veal along the chine-bones with a lark-spit.
Tie the ends of the spit, drawing down the flap over the kidney.
Cover the meat with buttered paper and secure it.
Roast
Roast gently for 3 hours.
When nearly done, remove the paper, sprinkle the meat with coarse sea salt, and dredge it with flour.
Baste with a small piece of fresh butter.
Serve
Serve the kidney end with toast under the fat and the chump end stuffed or with balls of stuffing.
Pour melted butter over the joint and serve gravy around.
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 aroma chemistry they share, and how many recipes mention both.
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Butter + flourtop 12% of all pairsAroma overlaplowMentioned together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Veal + buttertop 23% of all pairsAroma overlapmoderateMentioned together9,381 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Veal + flourtop 28% of all pairsAroma overlaplowMentioned together5,886 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour share little aroma chemistry, yet 124,287 recipes mention both: they likely 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 loin
- Forms the main joint, providing the meat that is roasted and carved for serving.
- Flour
- Dusted over the surface to help form a crisp, browned crust during roasting.
- Butter
- Basting fat that adds moisture and rich flavour to the surface of the meat.
The step that matters
Roast gently for 3 hours. Low, slow heat lets the connective tissue and fat in the loin render gradually, keeping the meat moist and tender rather than dry and tough.
“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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