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Veal Olives

Veal strips rolled with bacon, breadcrumbs, lemon peel, parsley, and spices, fried and served with a gravy of beef, pickle, and catsup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Lemon and parsley 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 ↓

Veal Olives

Ingredients

Directions

Prepare the olives

  1. Cut the veal into strips 4 to 5 inches long.

  2. Beat the veal and rub with the egg yolk.

  3. Lay a thin piece of bacon on each strip and sprinkle with bread crumbs, lemon peel, parsley, cayenne pepper, and salt.

  4. Roll each strip and secure with a wooden skewer.

  5. Dip the rolls in egg, then in bread crumbs and parsley.

Fry and make the gravy

  1. Heat clarified beef dripping in a frying pan until boiling.

  2. Fry the veal olives until light brown.

  3. In a separate pot, combine gravy, lemon pickle, walnut catsup, browning, cayenne pepper, and salt.

  4. Thicken the gravy with flour and butter.

Serve

  1. Serve the veal olives on a hot dish, pour the hot gravy over them, and garnish with lemon pickle, forcemeat balls, and pickled mushrooms.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

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

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Parsley + walnuttop 7% of all pairs
    Smell alikestrong
    Cooked together865 recipes

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

  5. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Veal
Forms the wrapped outer body and cooks to a tender, meaty roll.
Egg yolk
Binds the coating so the bread crumbs adhere to the rolls.
Bread crumbs
Forms a crisp, golden coating that browns during frying.
Bacon
Adds fat and savoury flavour that keeps the lean veal moist.
Flour and butter
Thicken the gravy into a smooth, glossy sauce.

The step that matters

Fry the veal olives until light brown. The coating browns in hot fat, so the dripping must be boiling before the rolls go in. Too cool a pan soaks up fat and leaves the crumbs greasy and pale, while the veal must still cook through inside.

Swap the walnut

How well each one fits the dish's main ingredients (veal, egg, bread, lemon, parsley, pepper, beef):

  1. Walnutthe original
  2. Chickpeafits about as well
  3. Peasfits about as well
  4. Beansfits about as well

Fit is the average pairing score against veal, egg, bread, lemon, parsley, pepper, beef. 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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