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Breast of Veal Stuffed and Rolled

A veal breast stuffed with ham, bread, and seasonings, rolled, browned, and stewed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Breast of Veal Stuffed and Rolled

Ingredients

Directions

Prepare the stuffing

  1. Remove all bones from the veal, keeping the skin intact.

  2. Trim any rough pieces from the inside and mince them finely.

  3. Finely mince the ham, ensuring it is not too fatty.

  4. In a bowl, combine the minced veal, ham, grated bread, pepper, and salt; mix thoroughly.

  5. Beat the egg and add it to the mixture, then mix well.

Roll and stew

  1. Lay the veal skin‑side down and spread the stuffing evenly, leaving a 1‑inch border.

  2. Roll the veal tightly and secure it with string or tape.

  3. Heat the butter in a large stew‑pan and brown the veal roll on all sides.

  4. Add the chopped onion and pour in the water; cover and stew gently for 2 hours.

  5. Remove the veal and untie the fastenings.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Veal breast
Forms the outer wrap and the meat that becomes tender during slow stewing.
Egg
Binds the stuffing so it holds together when sliced.
Bacon or ham
Adds fat and savory flavor to the stuffing, keeping it moist.
Grated bread
Absorbs juices and gives the stuffing a softer, lighter texture.
Onion
Adds aromatic flavor to the stewing liquid.

The step that matters

Rolling and securing the veal. If the roll is loose, the stuffing can escape and the roll may open during browning and stewing. Tight rolling with even stuffing keeps the filling in place and helps the meat cook evenly.

Swap the onion

How well each one fits the dish's main ingredients (veal, egg, ham, bread, pepper, butter):

  1. Capsicumfits better
  2. Asparagusfits better
  3. Leekfits about as well
  4. Onionthe original

Fit is the average pairing score against veal, egg, ham, bread, pepper, butter. 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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