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Veal Collared White

A veal breast rolled with forcemeat, boiled, served with a gravy thickened with butter, flour, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Collared White

Ingredients

Directions

Prepare the veal

  1. Bone the breast of veal and chop it.

  2. Strew finely chopped sweet herbs over the veal.

  3. Make a forcemeat by mixing beef suet, grated bread, lemon zest, and pounded onion; season with white pepper, nutmeg, and salt.

  4. Pound the forcemeat in a mortar and spread it thickly over the veal.

  5. Roll the veal up firmly and sew it in a cloth.

Cook and make the gravy

  1. Boil the rolled veal for three hours.

  2. Boil the bones and parings of the veal with a bunch of parsley for gravy.

  3. Strain the gravy and season with white pepper, salt, and mushroom powder.

  4. Thicken the gravy with butter and flour, then add cream just before serving.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  4. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 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 breast
Forms the main meat that is rolled around the stuffing and becomes tender during long boiling.
Beef suet
Adds fat to the forcemeat, keeping the stuffing moist and rich as it cooks.
Grated bread
Binds the forcemeat and absorbs fat and juices, giving it a softer texture.
Butter and flour
Together they form a roux that thickens the gravy to a smooth, lightly coating body.
Cream
Adds richness and a smooth, mellow finish to the gravy.

The step that matters

Rolling and sewing the veal firmly. If the roll is loose, the forcemeat can shift or fall out during the three-hour boil, and the slices will not hold together neatly. Firm rolling keeps the stuffing packed inside the meat.

Swap the white pepper

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

  1. Marjoramfits better
  2. Thymefits better
  3. Sagefits better
  4. White pepperthe original

Fit is the average pairing score against veal, beef, bread, lemon, onion, nutmeg, parsley. 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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