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Ox Heart Roasted

A roasted ox heart stuffed with veal fillet stuffing, topped with veal caul, served with a sauce of cul'lis, butter, ketchup, and red port.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Ketchup and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Ox Heart Roasted

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

  1. Wash and wipe the heart thoroughly.

  2. Fill the heart with stuffing as for a fillet of veal.

  3. Tie a piece of veal caul over the top.

Roast and finish

  1. Roast gently for 1.5 hours.

  2. Five minutes before it's done, increase the heat to 400°F (200°C).

  3. Froth with flour and butter.

  4. Serve on a very hot dish with a sauce made from cul'lis, fresh butter, ketchup, and red port boiled together.

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. Ketchup + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + ketchuptop 13% of all pairs
    Smell alikemoderate
    Cooked together2,435 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Ox heart
Forms the main body of the dish, cooked whole and served sliced.
Veal caul
Wraps the heart to hold the stuffing in and keep the outside moist during roasting.
Butter
Froths over the heart and enriches the sauce, adding richness and a golden finish.
Red port
Adds sweetness and depth of flavour to the boiled sauce as it reduces.
Ketchup
Adds tangy sweetness and acidity to the sauce.

The step that matters

Increase the heat five minutes before it's done. A short blast of higher heat near the end browns the outside and sets the surface. Overcooking at high heat, though, dries the meat, so the timing needs care.

“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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