Skip to main content
Main

Bombarded Veal

Veal fillet stuffed with forcemeat, spinach, breadcrumbs, oysters, and beef marrow, served with a sauce of mushroom ketchup, lemon pickle, artichokes, browning, morels, and truffles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
Jump to recipe ↓

Why it works: Beef and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,232 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Bombarded Veal

Ingredients

Directions

Prepare the veal

  1. Remove the bone from the fillet of veal.

  2. Fill the cavity with forcemeat.

  3. Make cuts around the fillet, about 1 inch apart.

  4. Fill each cut with forcemeat, spinach, breadcrumbs, oysters, and beef marrow.

  5. Wrap the caul fat around the fillet.

Bake and make the sauce

  1. Place the fillet in a deep pot with 1 pint of water.

  2. Cover the pot with a paste.

  3. Bake until cooked through.

  4. Skim off the fat.

  5. Transfer the gravy to a saucepan.

  6. Add mushroom ketchup, lemon pickle, quartered artichoke bottoms, browning, morels, and truffles to the gravy.

  7. Thicken the sauce with butter rolled in flour.

  8. Bring the sauce to a gentle boil.

Serve

  1. Place the veal in a serving dish.

  2. Pour the sauce over the veal.

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. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Spinach + mushroomtop 6% of all pairs
    Smell alikemoderate
    Cooked together778 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Spinach + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together1,109 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

What each ingredient does

Veal fillet
Forms the main body of the dish, cooked whole and carved for serving.
Caul fat
Wraps the fillet, keeping the stuffing moist and helping the meat stay together.
Butter
Combined with flour to thicken the sauce into a smooth, glossy texture.
Flour
Thickens the sauce when rolled with butter and stirred in.
Beef marrow
Adds richness and moisture to the stuffing as it melts during cooking.
Morels
Contribute earthy aroma and a meaty texture to the sauce.

The step that matters

Thicken the sauce with butter rolled in flour. Adding flour directly to hot liquid forms lumps. Rolling it in butter first coats the starch so it disperses evenly and thickens the sauce smoothly.

“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.

More stuffed veal fillet recipes

with Bacon 7 See all 27 →

You might also like

Beef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesBrown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesRoast BeefRoast Beef211 recipes