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Rolled Stuffed Flank

A slow‑cooked flank roast rolled with bread stuffing, vegetables, and herbs, served with a gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Rolled Stuffed Flank

Oven, in the book's wordsA very hot oven

Ingredients

Directions

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

Prepare

  1. Wipe the inside flank clean and dry, then remove the fat.

  2. Spread the bread stuffing evenly over the flank, about 1 inch thick.

  3. Roll the flank tightly and tie securely with white twine.

  4. Place sliced onion, carrot, and turnip in a pan.

  5. Lay the rolled meat on top.

  6. Dredge the meat with flour, salt, and pepper.

  7. Add the bay leaf, parsley, celery, and water or stock.

Roast and serve

  1. Cook in a preheated oven at 400°F (200°C) for 15 minutes.

  2. Cover with another pan and reduce the heat to 300°F (150°C).

  3. Cook slowly for 4 hours, basting frequently.

  4. When done, strain out the vegetables, make a gravy from the cooking liquid, and serve with the meat.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  5. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

What each ingredient does

Inside flank
Forms the main meat that is rolled around the stuffing and becomes tender with slow cooking.
Bread stuffing
Fills the rolled meat, adding bulk and absorbing juices as it cooks.
Flour
Coats the meat so it browns and thickens the cooking liquid into gravy.
Onion, carrot, and turnip
Sit under the meat, flavouring the cooking liquid that becomes the gravy.

The step that matters

Cover and cook slowly at low heat. Tough flank muscle needs long, low-temperature cooking so connective tissue breaks down and the meat becomes tender rather than dry. Frequent basting keeps the surface moist while the cooking liquid stays below a hard boil.

Swap the onion

How well each one fits the dish's main ingredients (bread, carrot, turnip, flour, pepper, parsley, celery):

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

Fit is the average pairing score against bread, carrot, turnip, flour, pepper, parsley, celery. 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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