Skip to main content
Main

Stuffing for Veal, Roast Turkey, Fowl, Etc.

A savory mixture of beef suet, bread crumbs, herbs, and eggs used to stuff veal, roast turkey, or fowl.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

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

Prepare the mixture

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

  2. Add parsley, marjoram, lemon peel, onion, nutmeg, pepper, and salt.

  3. Pound the mixture thoroughly with the yolks and whites of the eggs.

Stuff and cook

  1. Stuff the mixture into the veal and secure it with a skewer or thread.

  2. Form some of the mixture into balls or sausages, flour them, and either boil or fry.

Serve

  1. Serve as a garnish or side dish with roast poultry, veal, or cutlets.

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 melts during cooking, keeping the stuffing moist and tender.
Bread crumbs
Absorbs moisture and gives the mixture body so it holds its shape.
Eggs
Bind the mixture together and help it set when cooked.

The step that matters

Pound the mixture thoroughly with the eggs. Thorough pounding evenly distributes the egg and fat through the crumbs, so the stuffing binds well and cooks to a uniform texture rather than splitting or crumbling.

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.

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipes