Name: Stuffing for Veal, Roast Turkey, Fowl, Ac.
Ingredients: ¼ pound Beef Suet (or Beef Marrow); ¼ pound Bread-Crumbs; 2 teaspoons Parsley leaves, minced; 1½ teaspoons sweet Marjoram (or Lemon-thyme); 1½ teaspoons grated Lemon peel; 1 Onion, finely chopped; ¼ teaspoon Pepper; ¼ teaspoon Coarse sea salt; 2 Eggs, yolk and white separated

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, Ac.

Ingredients

¼ pound Beef Suet (or Beef Marrow)
¼ pound Bread-Crumbs
2 teaspoons Parsley leaves, minced
1½ teaspoons sweet Marjoram (or Lemon-thyme)
1½ teaspoons grated Lemon peel
1 Onion, finely chopped
¼ teaspoon Pepper
¼ teaspoon Coarse sea salt
2 Eggs, yolk and white separated

Directions

Prepare the stuffing

Mince the Beef Suet and combine it with the Bread-Crumbs.
Add the Parsley, Marjoram, Lemon peel, Onion, Pepper, and Salt.
Pound the mixture thoroughly with the yolk and white of the Eggs.

Stuff and cook

Stuff the mixture into the Veal and secure it with a skewer or thread.
Form some of the stuffing into Balls or Sausages, flour them, and boil or fry.
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.

Parsley + marjoramtop 1% of all pairs

Smell alikestrong

Cooked together1,979 recipes

Shared aroma: cuminaldehyde (Spicy, cumin).
Parsley + lemontop 1% of all pairs

Smell alikestrong

Cooked together14,037 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Marjoram + lemontop 1% of all pairs

Smell alikestrong

Cooked together957 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Parsley + peppertop 2% of all pairs

Smell alikestrong

Cooked together34,122 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Lemon + peppertop 3% of all pairs

Smell alikestrong

Cooked together27,047 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).

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 keeps the stuffing moist and rich as it cooks.
Bread-crumbs: Provides the bulk and body that hold the stuffing together.
Eggs: Bind the mixture so it holds its shape when stuffed or formed.
Onion: Contributes aroma and savoury flavour to the stuffing.

The step that matters

Pound the mixture thoroughly with the eggs. Thorough pounding evenly distributes the egg through the crumbs and suet, so the binding is uniform and the stuffing holds together when sliced or formed rather than crumbling or sitting loose.

Swap the onion

How well each one fits the dish's main ingredients (beef, bread, parsley, marjoram, lemon, pepper, egg):

Carrotfits better
Shallotfits better
Leekfits better
Onionthe original

Fit is the average pairing score against beef, bread, parsley, marjoram, lemon, pepper, egg. 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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Lemon Sauce236 recipes

Roast Beef211 recipes

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Stuffing for Veal, Roast Turkey, Fowl, Ac.