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Neck of Veal Larded

A veal neck larded with lard, roasted with caul, glazed, and served with sorrel sauce or celery or asparagus.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and sorrel work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 151 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Neck of Veal Larded

Ingredients

Directions

Prepare

  1. Remove the underbone from the neck of veal, leaving part of the long bones.

  2. Trim the veal neatly and lard it.

Roast

  1. Roast the veal gently with veal caul over it.

  2. Ten minutes before it is done, remove the caul.

  3. Ensure the veal is a very light color.

Glaze and serve

  1. When ready to serve, glaze the veal and serve it under sorrel sauce, celery heads, or asparagus tops.

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. Veal + sorreltop 25% of all pairs
    Smell alikelow
    Cooked together151 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Veal neck
Forms the main cut; its connective tissue turns tender during slow, gentle roasting.
Veal caul
Fatty membrane that bastes the meat as it roasts, adding moisture and richness.

The step that matters

Ten minutes before it is done, remove the caul.. Removing the caul near the end lets the surface dry and brown, so the veal can take a glaze and keep a light, even color instead of turning dull or greasy.

“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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