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Rolled Veal

This recipe does not use saltpetre.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and ham are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 3,264 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Rolled Veal

Ingredients

Directions

  1. Spread a thin layer of veal forcemeat over the inside of the breast of veal.

  2. Sprinkle the chopped pickled gherkins over the forcemeat.

  3. Lay the slice of ham on top.

  4. Roll the veal tightly and bind it securely with tape.

  5. Place it in a stewpan with a plate underneath to prevent sticking.

  6. Barely cover with stock and simmer gently for about three hours.

  7. After cooking, place between two dishes, add a heavy weight on top, and let it cool.

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. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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