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Veal, Breast Of, Rolled and Braised

Braised veal breast rolled with forcemeat and bacon, simmered with vegetables and stock, finished with a thickened sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Clove and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,686 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Veal, Breast Of, Rolled and Braised

Ingredients

Directions

Prepare the veal

  1. Spread the veal forcemeat on the boned breast of veal and roll it up.

  2. Bind the rolled veal securely with kitchen twine and wrap it in slices of fat bacon.

  3. Place the veal in a stewpan with the carrot, onion, peppercorns, nutmeg, and sweet herbs.

  4. Pour enough stock to cover the veal halfway.

  5. Cover the pan.

Braise

  1. Simmer gently for 3 hours, basting frequently.

Make the sauce and serve

  1. Remove the veal and place it on a dish.

  2. Strain the cooking liquid.

  3. Add a little flour to the strained liquid.

  4. Boil until it thickens.

  5. Brush the thickened sauce over the veal two or three times.

  6. Garnish with forcemeat balls, bacon rashers, or dressed vegetables before serving.

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. Clove + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  2. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Carrot + nutmegtop 6% of all pairs
    Smell alikestrong
    Cooked together1,424 recipes

    Shared aroma: myristicin (spice, warm).

  4. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  5. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 body of the dish, becoming tender through long, gentle braising.
Veal forcemeat
Adds richness and a moist, savoury filling that flavours the meat from within.
Fat bacon
Wraps the veal to baste it with melting fat, adding moisture and savoury flavour.
Stock
Provides the braising liquid that keeps the veal moist and forms the base of the sauce.
Flour
Thickens the strained cooking liquid into a glossy, coating sauce.

The step that matters

Simmer gently for 3 hours, basting frequently. A gentle simmer breaks down the connective tissue slowly, making the meat tender. Boiling hard toughens the muscle fibres and can dry the surface, so keep the liquid barely bubbling.

Swap the onion

How well each one fits the dish's main ingredients (veal, carrot, clove, nutmeg, flour):

  1. Parsnipfits better
  2. Turnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against veal, carrot, clove, nutmeg, flour. 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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