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Breast of Veal Collared

A veal breast rolled with ham or bacon, herbs, and egg, then roasted or boiled and served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 19 ingredients
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Why it works: Thyme and winter savory match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 780 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Breast of Veal Collared

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the veal

  1. Remove all bones and gristle from the veal and place it on a clean surface.

  2. Gently pound the veal with a rolling pin.

  3. Layer thin slices of ham or bacon on top of the veal.

Make the stuffing and roll

  1. In a bowl, mix parsley, suet, lemon thyme, winter savory, salt, pepper, nutmeg, lemon zest, bread crumbs, and egg.

  2. Spread the mixture over the ham or bacon, then place the hard-boiled egg yolks on top.

  3. Roll the veal tightly into a collar and bind it with kitchen twine.

Cook the veal

  1. Roast the veal at 400 °F (200 °C) for 1 hour.

  2. Stew the roasted veal in brown gravy with white wine, lemon juice, cayenne, forcemeat balls, and truffles.

  3. Boil the veal wrapped in a floured cloth for 2 hours.

Serve

  1. Serve the boiled veal with mushroom sauce.

  2. Garnish with notched lemon, barberries, and parsley.

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. Thyme + winter savorytop 1% of all pairs
    Smell alikestrong
    Cooked together780 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  4. Winter savory + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together406 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

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

What each ingredient does

Veal
Forms the main body of the collar and provides the meat that is roasted, stewed and boiled.
Egg
Binds the stuffing so it holds together inside the rolled veal.
Suet
Adds fat that keeps the stuffing moist and rich during long cooking.
Bread crumbs
Soak up moisture and help the stuffing hold its texture.
Ham or bacon
Adds salty, savoury flavour and fat that layers through the rolled meat.

The step that matters

Roll the veal tightly and tie it securely. Gaps in the roll let the stuffing escape, and loose layers separate as the meat shrinks in the oven, so the collar loses its shape during roasting and boiling.

Swap the nutmeg

How well each one fits the dish's main ingredients (veal, ham, parsley, lemon, thyme, winter savory, pepper):

  1. Marjoramfits better
  2. Sagefits better
  3. Tarragonfits better
  4. Nutmegthe original

Fit is the average pairing score against veal, ham, parsley, lemon, thyme, winter savory, pepper. 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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