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Collared Veal

A veal breast rolled with spices, herbs, lemon peel, anchovy or pickled tongue, simmered in saltwater, then cooled and soaked in vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Egg and anchovy are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,330 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Collared Veal

Ingredients

Directions

Prepare the veal

  1. Bone the breast of veal and rub it with egg.

  2. Strew spices, salt, shredded herbs, lemon peel, and anchovy or pickled tongue or ham on the veal.

  3. Add the meat from boiled calves' feet if available.

  4. Roll the veal tightly in a cloth and secure it with tape.

Cook and preserve

  1. Simmer in saltwater for three hours.

  2. Once cold, place it in a mixture of vinegar and water to cover.

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. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Anchovy + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together335 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Veal + anchovytop 14% of all pairs
    Smell alikelow
    Cooked together456 recipes

    Shared aroma: hexanol (green, fruity).

  4. Lemon + anchovytop 16% of all pairs
    Smell alikemoderate
    Cooked together2,080 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Veal breast
Forms the main body of the roll and, once simmered, sets into a firm, sliceable texture.
Egg
Coats the meat so the seasonings adhere to its surface.
Calves' feet meat
Adds gelatin-rich collagen that helps the rolled meat set firm when cooled.
Anchovy or pickled tongue or ham
Contributes salty, savoury depth to the filling.

The step that matters

Rolling the veal tightly. A tight roll with the cloth keeps the filling evenly distributed and the meat compact, so the cooked collar slices cleanly instead of falling apart.

“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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