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Baked Meat with Stuffing

A roast meat stuffed with breadcrumb mixture, baked with potatoes and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Baked Meat with Stuffing

Ingredients

Directions

Prepare the meat

  1. Beat the meat to break the coarse fibers and tenderize it.

  2. In a bowl, mix the bread crumbs, parsley, herbs, nutmeg, suet, salt, and pepper.

  3. Add enough milk or water to bind the stuffing.

  4. Spread the stuffing inside the meat.

  5. Roll the meat up and tie it firmly with string.

  6. Dredge the rolled meat with flour.

  7. Place the meat on a baking tray.

Roast and serve

  1. Bake for 20 minutes per pound, plus an additional 20 minutes, basting the meat every 10 minutes.

  2. Wash, peel, boil for 10 minutes, strain and dry the potatoes.

  3. Add the potatoes to the tray around the meat for the last 30 minutes of cooking, turning them while basting so they crisp on both sides.

  4. Make gravy as you would for roast meat.

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

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

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  3. Parsley + potatotop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

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

  4. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  5. Nutmeg + potatotop 8% of all pairs
    Smell alikemoderate
    Cooked together1,052 recipes

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

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

What each ingredient does

Meat
Forms the main body of the dish and provides the savory flavor of the roast.
Bread crumbs
Absorb moisture and bind with the suet to give the stuffing a soft, cohesive texture.
Suet
Adds fat that keeps the stuffing moist and enriches its flavor during roasting.
Flour
Dries the meat surface and helps it brown during roasting.
Potatoes
Crisp on the outside and brown in the rendered fat around the roasting meat.

The step that matters

Tie the rolled meat firmly. If the roll is loose, the stuffing can fall out and the meat may cook unevenly, so a firm tie keeps the shape and holds the filling in during roasting.

Swap the potato

How well each one fits the dish's main ingredients (meat, bread, parsley, nutmeg, pepper, milk, flour):

  1. Shallotfits better
  2. Carrotfits about as well
  3. Parsnipfits about as well
  4. Potatothe original

Fit is the average pairing score against meat, bread, parsley, nutmeg, pepper, milk, 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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