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Bombarded Veal

A veal fillet stuffed with a forcemeat of bread crumbs, bacon, anchovy, herbs, and other ingredients, baked and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 20 ingredients
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Why it works: Marjoram and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Bombarded Veal

Ingredients

Directions

Prepare the forcemeat

  1. Prepare the forcemeat by mixing the bread crumbs, bacon, anchovy, marjoram, lemon peel, thyme, parsley, salt, cayenne pepper, nutmeg, egg, and cream.

  2. Fill the cavity of the boned fillet with the forcemeat.

Stuff and wrap

  1. Make cuts around the fillet, filling each with forcemeat, spinach, bread crumbs, chopped oysters, and beef marrow.

  2. Wrap the caul around the fillet and place it in a deep pot with 1 pint of water.

  3. Cover with a coarse paste to prevent unpleasant flavors from the oven.

Bake and finish the gravy

  1. Bake until cooked through, then skim off the fat and transfer the gravy to a saucepan.

  2. Add mushroom ketchup and lemon-pickle to the gravy.

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. Marjoram + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Marjoram + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  5. Marjoram + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

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

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

What each ingredient does

Eggs
Binds the forcemeat so it holds together when sliced.
Bread crumbs
Absorb moisture and give the forcemeat a light, tender body.
Bacon fat
Adds fat and moisture, keeping the stuffing from drying out during baking.
Veal fillet
The main cut, whose lean meat is cooked through to be sliced and served.
Beef marrow
Adds richness and fat to the stuffing.

The step that matters

Covering with the coarse paste. The paste seals the meat so moisture and flavour stay in and the oven's dry heat does not spoil the fillet. A tight seal also keeps the stuffing moist while it cooks through.

“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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