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Neck, Roasted

A roasted veal neck cooked over a clear fire, wrapped in buttered paper and basted with dripping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Neck, Roasted

Ingredients

Directions

Prepare

  1. Saw off the chine bone from the neck of veal.

Roast

  1. Wrap the meat in buttered paper and hang it to cook.

  2. Baste liberally with dripping if not wrapped.

  3. Place it before a clear fire at a safe distance to avoid scorching.

  4. A quarter of an hour before finishing, remove the paper.

  5. Dredge the meat with flour.

  6. Baste with a little butter.

  7. Finish cooking as you would for other joints of veal.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Veal + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,886 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Neck of veal
Forms the main joint, whose lean meat and connective tissue become tender with slow roasting.
Butter
Adds fat and richness, and helps the surface brown and stay moist during cooking.
Flour
Dredged over the meat, it helps form a crisp, browned crust.
Dripping
Basting fat that moistens the surface and promotes even browning.

The step that matters

Place it before a clear fire at a safe distance to avoid scorching. Too close to the heat, the outside chars before the thick joint cooks through. Steady, moderate heat lets the interior cook evenly while the surface browns gently.

“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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