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Stuffing for Veal, Roast Turkey, Fowl

A savory stuffing made with beef suet, bread crumbs, herbs, lemon peel, onion, pepper, salt, and eggs for veal, turkey, or fowl.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,979 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Stuffing for Veal, Roast Turkey, Fowl

Ingredients

Directions

Prepare the stuffing

  1. Mince the beef suet and combine it with the bread crumbs.

  2. Add the parsley, sweet marjoram or lemon thyme, grated lemon peel, and finely chopped onion.

  3. Season with pepper and salt, then pound the mixture thoroughly.

  4. Incorporate the beaten eggs into the mixture.

Stuff and secure

  1. Stuff the mixture into the veal, securing it with a skewer or sewing it with thread.

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  3. Marjoram + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together957 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. Parsley + oniontop 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

Beef suet
Adds fat that keeps the stuffing moist and rich as it cooks.
Bread crumbs
Provide the bulk and absorb moisture to give the stuffing body.
Eggs
Bind the mixture so it holds together when stuffed and cooked.
Parsley
Adds fresh, green herbal aroma to the stuffing.
Lemon peel
Adds bright citrus aroma that lifts the rich fat.

The step that matters

Stuffing the veal and securing it. The mixture must be packed firmly but not so tightly that it cannot expand. Securing the opening with a skewer or thread keeps the stuffing from escaping as the egg sets and the fat melts during cooking.

Swap the white pepper

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

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

Fit is the average pairing score against beef, bread, parsley, marjoram, lemon, onion, egg. 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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