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Veal: Rolled and Stuffed

A veal roulade stuffed with breadcrumbs, suet, herbs, and lemon rind, roasted and served with a brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal: Rolled and Stuffed

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Prepare the stuffing by mixing the dry ingredients and binding with the beaten egg.

  2. Bone and trim the veal.

  3. Spread the veal with the stuffing.

  4. Roll up the veal tightly.

  5. Sew the roll firmly all around.

Roast

  1. Place the veal on a roasting tin with the dripping.

  2. Roast according to standard rules.

  3. Once cooked, remove the thread.

  4. Place the veal on a hot dish.

Make the gravy and serve

  1. Pour off the fat from the roasting tin.

  2. Keep back any brown sediment.

  3. Add 1 teaspoon of flour to the tin and mix well.

  4. Brown the flour over the fire.

  5. Add ½ cup of stock or water, a pinch of pepper, and salt.

  6. Boil and skim.

  7. Strain the sauce around the veal.

  8. Garnish with bacon rolls.

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

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

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

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 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

Veal breast
Forms the meat roll that is the main body of the dish.
Bread crumbs
Absorb moisture in the stuffing and give it body so it holds its shape.
Suet
Adds fat to the stuffing, keeping it moist and tender as it cooks.
Beaten egg
Binds the stuffing so it holds together inside the roll.
Flour (in the method)
Thickens the pan juices into a smooth gravy once browned.

The step that matters

Sew the roll firmly all around. If the roll is loose or the stitches are weak, the stuffing can spill out and the meat can open up while roasting. Tight rolling and firm sewing keep the stuffing enclosed and the roll an even shape for slicing.

“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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