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Veal, Larded and Roast

A veal roast larded with bacon, cooked slowly with vegetables and stock, finished with a brown butter‑flour 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 ↓

Veal, Larded and Roast

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 in close rows.

Braise

  1. In a stewpan, place the prepared vegetables, bouquet garni, peppercorns, and salt to taste, then add stock to barely cover the vegetables.

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

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

Roast and finish

  1. Preheat a baking tin with a little hot fat.

  2. Place the meat in the tin, baste, and bake gently for 30 minutes, basting well.

  3. Meanwhile, melt the butter in a saucepan, add the flour, stir, and cook gently until the mixture is nut‑brown.

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

Veal neck
Forms the main body of the roast, becoming tender through long gentle cooking.
Larding bacon
Adds fat through the lean veal, keeping it moist and flavourful as it cooks.
Butter and flour
Cooked together to a nut-brown roux that colours and thickens the sauce.
Onion, carrots, turnip and celery
Flavour the braising stock and contribute sweetness as they soften.

The step that matters

Cooking gently with enough stock. Gentle, covered simmering breaks down the connective tissue in the neck slowly, giving tenderness. If the liquid is allowed to boil hard or run dry, the meat toughens and the stock can scorch, so the stock must be topped up as it reduces.

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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