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Breast of Veal Stuffed and Rolled

A veal breast rolled and stuffed with bacon or ham, bread, and seasonings, then braised or baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the veal

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

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

  3. In a bowl, mix the minced meat, ham, grated bread, pepper, and salt.

  4. Beat the egg and add it to the mixture, combining well.

  5. Lay the veal skin‑side down, spread the stuffing over it, leaving an inch bare around the edges.

  6. Roll the veal tightly and secure it with string or by sewing.

Cook and serve

  1. Heat the butter in a large stew pan, then fry the veal roll until browned on all sides.

  2. Add the chopped onion and pour in the water, then stew gently for 2 hours.

  3. Remove the roll and untie it.

  4. Thicken the gravy with flour, ketchup, salt, and pepper, then strain it over the veal.

  5. Alternatively, place the veal in a roasting pan with boiling water, cover, and bake at 350°F (175°C) for 1.5 hours.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal
Forms the main body of the roll and becomes tender during long, moist cooking.
Egg
Binds the stuffing so it holds together when the roll is sliced.
Bacon or ham
Adds savoury, salty flavour and fat that keeps the stuffing moist.
Grated bread
Absorbs moisture and gives the stuffing a light, tender body.
Onion
Adds aromatic sweetness to the stewing liquid and gravy.
Flour
Thickens the gravy so it coats the veal.

The step that matters

Rolling and securing the veal. If the roll is loose, the stuffing can fall out during cooking. Rolling it tightly and tying it firmly 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, flour):

  1. Shallotfits better
  2. Asparagusfits better
  3. Leekfits better
  4. Onionthe original

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