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Veal with Bacon

Veal with bacon is a veal roll coated with a seasoned suet mixture, wrapped in bacon, and cooked over a fire.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal with Bacon

Ingredients

Directions

Prepare the filling

  1. Mince the beef suet, ham, thyme, parsley, scallions, and shallot together.

  2. Add the egg yolks, brandy, salt, and pepper to the mixture.

  3. Spread the mixture on the veal and roll it up.

Wrap and cook

  1. Cover each piece with a thin slice of bacon and tie it securely.

  2. Place the rolls on a small spit covered with paper.

  3. Cook over a clear fire until done, then carefully remove the paper.

  4. Grate bread over the rolls and brown them.

Serve

  1. Serve with gravy sauce.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  3. Thyme + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Beef + shallottop 15% of all pairs
    Smell alikemoderate
    Cooked together1,103 recipes

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

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 rolls and provides the meat that is cooked through.
Beef suet
Adds fat that keeps the filling moist and rich during cooking.
Egg yolks
Bind the chopped filling together so it holds its shape when rolled.
Bacon
Wraps the rolls, adding fat that bastes the meat and flavour.
Bread
Grated over the rolls to help them brown on the surface.

The step that matters

Tying the bacon-wrapped rolls. The bacon must be wrapped snugly and tied securely so the filling stays inside while the rolls cook. Loose wrapping lets the filling leak out and the bacon curl away from the meat.

Swap the thyme

How well each one fits the dish's main ingredients (veal, beef, ham, parsley, shallot, egg, brandy):

  1. Capersfits better
  2. Tarragonfits about as well
  3. Thymethe original
  4. Nutmegfits about as well

Fit is the average pairing score against veal, beef, ham, parsley, shallot, egg, brandy. 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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