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Larded and Roast Veal

A veal roast larded with bacon, braised with vegetables and stock, then baked and served with a brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Larded and Roast Veal

Ingredients

Directions

Prepare the veal

  1. Saw the bones across, remove the short ends and skin, and fold the flap under.

  2. Lard the upper surface of the veal with bacon in close rows.

Braise

  1. In a stewpan, place the prepared vegetables, bouquet‑garni, peppercorns, and enough stock to cover the vegetables.

  2. Lay the veal on top, cover with greased paper, and fit the lid closely.

  3. Cook gently for about 2 hours, adding more stock as needed.

Bake and make the sauce

  1. Preheat a baking tin with a little hot dripping, then place the meat in it.

  2. Baste the meat and bake gently for about 30 minutes, basting well.

  3. In a stewpan, melt the butter, add the flour, and cook gently until it turns nut‑brown.

  4. Add 1 pint of stock, including the stock from the braising stewpan, and stir until boiling.

  5. Simmer gently for a few minutes and season to taste.

Serve

  1. Serve the meat on a hot dish with the sauce in a sauce‑boat.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  5. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

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 body of the roast, becoming tender through long gentle cooking.
Larding bacon
Melts and bastes the lean veal from within, adding moisture and savoury flavour.
Butter
Fat that combines with flour to form a roux, which thickens the sauce.
Flour
Thickens the sauce when cooked with butter, and browns to a nutty colour and flavour.
Stock
Braising liquid that gives moisture and savoury flavour to the meat and the sauce.

The step that matters

Cooking the roux until nut-brown. Flour cooked in butter thickens by gelatinising its starch, and cooking it further toasts it for colour and nutty flavour. Stopping too early leaves the sauce pale and tasting of raw flour, while overcooking it scorches the flavour.

Swap the onion

How well each one fits the dish's main ingredients (veal, butter, flour, carrot, turnip, celery, parsley):

  1. Parsnipfits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against veal, butter, flour, carrot, turnip, celery, 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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