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Veal Rolls Op Either Cold Meat or Fresh

Veal rolls stuffed with breadcrumbs, bacon or ham, suet, parsley, shallot or mushrooms, pepper, salt, mace, stewed in gravy and sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal Rolls Op Either Cold Meat or Fresh

Ingredients

Directions

Prepare the rolls

  1. Spread breadcrumbs, bacon or ham, suet, parsley, shallot or mushrooms, pepper, salt, and mace on the veal slices.

  2. Roll the veal tightly, either filling it like a sausage or rolling it with the stuffing.

  3. Tie the rolls tightly.

Stew and serve

  1. Stew them slowly in gravy and sherry.

  2. Serve when tender, skimming the gravy nicely.

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 + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Shallot + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

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

  4. Ham + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together377 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  5. Parsley + macetop 15% of all pairs
    Smell alikemoderate
    Cooked together4,268 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Veal
Forms the outer wrapper that holds the stuffing and becomes tender during slow stewing.
Breadcrumbs
Absorb moisture and soak up fat, giving the stuffing a soft, cohesive texture.
Bacon or ham
Adds savory, salty flavor and fat that keeps the stuffing moist during cooking.
Suet
Adds fat that melts into the stuffing, keeping it moist and rich.
Sherry
Adds acidity and aroma to the stewing liquid, deepening the flavor of the gravy.

The step that matters

Tie the rolls tightly. If the rolls are loose, the stuffing can escape and fall apart during stewing. Tight rolling and tying hold the filling in place while the veal softens.

Swap the mace

How well each one fits the dish's main ingredients (veal, ham, parsley, shallot, pepper, sherry):

  1. Thymefits better
  2. Tarragonfits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against veal, ham, parsley, shallot, pepper, sherry. 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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