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Roast Veal

A roasted veal shoulder seasoned with garlic, onion, salt, pepper, and flour, baked with lard and water, finished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Roast 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. Rub the veal with garlic, chopped onion, salt, pepper, and flour.

  2. Place the veal in a deep pan and surround it with lard, flour, and sliced onion.

Roast

  1. Bake in a 350°F (175°C) oven.

  2. When browned, slowly add water while stirring continuously.

  3. Baste often and bake for 3 hours.

  4. Halfway through, add chopped parsley.

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. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

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

  4. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Shoulder of veal
Is the main cut that becomes tender and juicy during long, slow roasting.
Lard
Adds fat that helps the surface brown and keeps the meat from drying out.
Flour
Coats the meat and onions, helping the surface brown and thickening the pan juices.
Onion
Releases moisture and sweetness into the pan as it cooks, flavouring the juices.

The step that matters

When browned, slowly add water while stirring continuously. Adding water too fast or before browning can cool the pan and wash off the flour-based crust. Stirring keeps the flour and drippings smooth so they form a lump-free, flavourful sauce.

Swap the clove

How well each one fits the dish's main ingredients (veal, garlic, onion, pepper, flour, parsley):

  1. Thymefits better
  2. Marjoramfits better
  3. Turmericfits better
  4. Clovethe original

Fit is the average pairing score against veal, garlic, onion, pepper, flour, parsley. 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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