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Roast Fillet of Veal

A veal fillet stuffed with breadcrumbs, ham, summer savory, pepper, and salt, coated in flour and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Summer savory and flour match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 263 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Roast Fillet of Veal

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

Stuff and dredge

  1. Stuff the fillet of veal with fine bread crumbs, chopped ham, summer savory, pepper, and coarse sea salt.

  2. Bind the stuffing with the beaten egg.

  3. Dredge the roast with flour.

Bake

  1. Bake in the oven, covering with brown paper if it bakes too quickly.

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. Summer savory + flourtop 7% of all pairs
    Smell alikestrong
    Cooked together263 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Summer savory + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together671 recipes

    Shared aroma: estragole (anise, licorice).

  3. Bread + hamtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

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

  5. Bread + summer savorytop 14% of all pairs
    Smell alikemoderate
    Cooked together241 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Fillet of veal
The main cut of meat that forms the body of the roast.
Bread crumbs
Absorb juices and add body to the stuffing, keeping it moist.
Chopped ham
Adds salty, savory flavor to the stuffing inside the veal.
Beaten egg
Binds the stuffing together so it holds its shape in the roast.
Flour
Dusted on the outside, it helps the surface brown during baking.

The step that matters

Covering with brown paper during baking. If the roast bakes too quickly, the outside can over-brown or dry before the center cooks through. Covering it with brown paper shields the surface from direct heat and slows browning, giving the interior time to reach the right temperature.

Swap the summer savory

How well each one fits the dish's main ingredients (veal, bread, ham, pepper, egg, flour):

  1. Parsleyfits about as well
  2. Nutmegfits about as well
  3. Summer savorythe original
  4. Marjoramfits about as well

Fit is the average pairing score against veal, bread, ham, pepper, egg, 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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