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Stuffing for Veal, Roast Turkey, Fowl, Etc.

A savory stuffing made with beef suet, bread crumbs, herbs, onion, and eggs for veal, turkey, or fowl.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,979 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Stuffing for Veal, Roast Turkey, Fowl, Etc.

Ingredients

Directions

  1. Mince the beef suet and combine it with the bread crumbs in a bowl.

  2. Add the parsley, sweet marjoram, grated lemon peel, and finely chopped onion or shallot.

  3. Season with nutmeg, pepper, and salt.

  4. Pound the mixture thoroughly and mix in the yolk and white of the eggs.

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. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  3. Marjoram + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

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

  4. Marjoram + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together687 recipes

    Shared aroma: estragole (anise, licorice).

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

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

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

What each ingredient does

Beef suet
Adds fat that keeps the stuffing moist and rich as it cooks.
Bread crumbs
Provides the bulk and absorbent base that holds the stuffing together.
Eggs
Bind the mixture so it holds its shape when cooked.
Onion or shallot
Adds savory aroma and mild sweetness as its flavor mellows.

The step that matters

Pound the mixture thoroughly. Thorough pounding evenly breaks up the suet and distributes it through the crumbs, so the fat melts into the stuffing rather than leaving greasy pockets and dry patches.

Swap the onion

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

  1. Carrotfits better
  2. Shallotfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against beef, bread, parsley, marjoram, lemon, nutmeg, 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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