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Breast of Veal Stuffed

A veal breast stuffed with a forcemeat of veal, sausage, parsley, shallots, and spices, braised in stock and served with lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Breast of Veal Stuffed

Ingredients

Directions

Prepare

  1. Remove the gristle from the veal breast.

  2. Lift the meat off the bones.

  3. Prepare a forcemeat with pounded veal, sausage meat, parsley, shallots, pepper, salt, and nutmeg.

  4. Spread the forcemeat on the veal.

  5. Roll the veal tightly.

  6. Sew the roll with twine.

Stew

  1. Lay the bacon slices in a stewpan.

  2. Place the veal roll on top of the bacon.

  3. Add stock, pepper, salt, and a bunch of sweet herbs.

  4. Stew for three hours.

  5. Remove the twine.

Make the sauce and serve

  1. Strain the sauce.

  2. Skim off the fat from the sauce.

  3. Thicken the sauce with brown flour.

  4. Boil the sauce briefly.

  5. Pour the sauce over the veal.

  6. Garnish with lemon slices, each cut into four pieces.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  4. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 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
Forms the main body of the dish, wrapped around the forcemeat and stewed until tender.
Sausage meat
Adds fat and moisture to the forcemeat, keeping the stuffing soft and juicy during stewing.
Pounded veal
Binds the forcemeat so it holds together inside the roll.
Bacon
Adds fat and savory flavor to the stewing liquid and sauce.
Brown flour
Thickens the strained stock into a sauce that coats the veal.

The step that matters

Rolling and sewing the veal tightly. A tight, even roll keeps the forcemeat inside during the long stew. Loose rolling lets the stuffing escape or cook unevenly, and the twine must hold firmly so the roll keeps its shape.

Swap the nutmeg

How well each one fits the dish's main ingredients (veal, meat, parsley, shallot, pepper, flour, lemon):

  1. Thymefits better
  2. Capersfits better
  3. Marjoramfits better
  4. Nutmegthe original

Fit is the average pairing score against veal, meat, parsley, shallot, pepper, flour, lemon. 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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