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Veal, Pressed

A pressed veal dish cooked with vegetables, herbs, and a reduced glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal, Pressed

Ingredients

Directions

Prepare the veal

  1. Remove all bones and tendons from the veal and trim it neatly.

  2. Season the veal liberally.

  3. Roll the veal lightly and bind the rolled veal securely with tape.

Make the stock

  1. In a stewpan, place the bones and trimmings.

  2. Add the sliced vegetables, bouquet-garni, peppercorns, and a good amount of salt.

  3. Place the rolled veal on top of the vegetables.

  4. Add stock or water until it reaches the depth of the vegetables without touching the meat.

  5. Cover with greased paper and a close-fitting lid.

  6. Cook gently for 3 hours, basting frequently.

  7. After cooking, place the meat between two heavy dishes and let it cool.

  8. Strain the stock.

Glaze and serve

  1. Boil the strained stock rapidly the next day until reduced to a glaze.

  2. Trim the veal to a good shape.

  3. Brush the veal with the glaze.

  4. Serve as a luncheon or breakfast dish.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

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

    Shared aroma: myristicin (spice, warm).

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

    Shared aroma: coumarin (sweet, hay).

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

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

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

What each ingredient does

Veal breast
Provides the meat that is pressed, cooked gently and then set into a neat shape.
Onion
Adds sweetness and savour to the stock as it simmers.
Carrot
Adds sweetness and body to the stock.
Celery
Adds aroma and savour to the stock.
Turnip
Adds mild sweetness and flavour to the stock.

The step that matters

Cooking the veal gently under a close lid. Gentle, covered simmering keeps the meat tender and moist; rapid boiling would toughen the proteins and cloud the stock. Frequent basting keeps the surface from drying.

Swap the onion

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

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

Fit is the average pairing score against veal, carrot, turnip, celery, parsley, thyme. 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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