Skip to main content
Main

Beef or Veal Olives

Veal or beef slices rolled with bacon and forcemeat, simmered in stock and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Beef or Veal Olives

Ingredients

Directions

Prepare the olives

  1. Cut the veal into slices about 4 inches long and 2 inches wide.

  2. Lay a piece of bacon on each slice, then add a little forcemeat.

  3. Roll up the slices and fasten with string.

Cook and simmer

  1. Sprinkle with flour and fry quickly in butter.

  2. Add warmed stock and let them simmer for 1 hour.

  3. Mix flour with a little cold water, stir the gravy into it, and return to the pan.

  4. Add salt, pepper, and lemon juice, and allow to boil.

Serve

  1. Remove the string from the olives, dish up, and pour the gravy around.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Flour + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal
Forms the main body of each olive and becomes tender during slow simmering.
Flour
Coats the meat for browning and thickens the stock into a gravy.
Veal forcemeat
Adds a moist, savoury filling that keeps the rolled olives juicy.
Bacon
Adds fat and smoky savour that flavours the meat as it cooks.
Stock
Provides the liquid that simmers the olives and forms the gravy.
Butter
Fries the floured olives quickly to brown their surface and add richness.

The step that matters

Simmering the olives. Simmering gently for the full hour lets the veal become tender. Boiling hard can toughen the meat and make the gravy cloudy.

“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.

You might also like

Lemon SauceLemon Sauce236 recipesVeal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipes