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Veal Olives

Veal Olives are veal cubes coated in a breadcrumb mixture, baked until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and marjoram match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 2,609 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Veal Olives

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Cut the veal into 3-inch squares.

  2. Mix the salt pork, bread crumbs, onion, pepper, salt, marjoram, and beaten egg.

  3. Place the mixture on each piece of veal and secure the corners with skewers.

Bake

  1. Lay the veal in a pan and add enough gravy or stock to cover the bottom.

  2. Dredge the veal with flour and place in a hot oven at 400°F (200°C).

  3. Once browned on top, add a small piece of butter to each.

  4. Cook until tender, about 20 minutes.

Serve

  1. Serve with horseradish.

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. Pepper + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  2. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

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

  3. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Marjoram + flourtop 11% of all pairs
    Smell alikemoderate
    Cooked together1,265 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Bread crumbs
Absorb moisture from the filling and give it a soft, cohesive body.
Egg
Binds the filling so it holds together when the rolls are cooked.
Salt pork
Adds fat and savoury flavour that keeps the filling moist during cooking.
Butter
Adds fat that promotes browning on the top of the veal.
Flour
Dries the surface of the veal so it browns more readily in the oven.

The step that matters

Browning the top before adding butter. Veal is lean and dries out quickly in a hot oven. Waiting until the top is browned before adding butter lets the fat enrich the surface without burning, while the gravy or stock in the pan keeps the meat moist as it becomes tender.

Swap the onion

How well each one fits the dish's main ingredients (veal, pork, bread, pepper, marjoram, egg, flour):

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

Fit is the average pairing score against veal, pork, bread, pepper, marjoram, egg, 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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