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Roast Fillet of Veal

A veal fillet stuffed with breadcrumbs, ham, and seasonings, then 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 the bread crumbs, chopped ham, summer savory, pepper, and 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
Is the main cut of meat that forms the body of the roast.
Bread crumbs
Absorb juices and add bulk and soft texture to the stuffing.
Beaten egg
Binds the stuffing together so it holds its shape while roasting.
Flour
Dry coating on the roast that promotes gentle browning on the surface.
Chopped ham
Adds savory, salty flavor to the stuffing.

The step that matters

Covering with brown paper during baking. Veal roasts can brown too fast on the outside before the interior cooks through. A paper cover slows surface browning, so the center heats evenly without the exterior drying out.

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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