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To Roast Veal

A veal roast stuffed with breadcrumbs, suet, egg, parsley, lemon rind, and seasonings, baked and basted with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and lemon 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 ↓

To Roast Veal

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 stuffing

  1. Preheat the oven to 350°F (175°C).

  2. Mix bread crumbs, chopped suet, egg, parsley, lemon rind, pepper, and salt to make the stuffing.

  3. Remove the knuckle bone from the veal fillet or breast carefully.

Roast the veal

  1. Stuff the veal with the mixture, roll it up tightly, and bind it with string.

  2. Cover the ends with buttered paper.

  3. Place the veal in the oven.

  4. Baste the veal frequently with melted butter.

  5. Remove the paper shortly before the meat is done.

Make the sauce and serve

  1. Transfer the veal to a hot dish.

  2. Pour off the drippings. Season the drippings. Mix the sediment with melted butter.

  3. Pour the sauce around the veal.

  4. Garnish with sliced lemon.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

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 roast, becoming tender and juicy as it cooks.
Melted butter
Adds richness and moisture, helping the surface brown while basting.
Bread crumbs
Absorb juices and give the stuffing a soft, cohesive body.
Suet
Adds fat that keeps the stuffing moist and flavourful during roasting.
Egg
Binds the stuffing together so it holds its shape when sliced.

The step that matters

Remove the paper shortly before the meat is done. Removing the buttered paper late lets the surface brown and crisp. Removing it too early dries the outside, while leaving it on too long prevents browning.

“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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