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Roast Veal with Dressing

Roast veal with dressing is a roasted veal prepared with a seasoned breadcrumb mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Roast Veal with Dressing

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. Remove the bone from the shoulder or fillet of veal.

  2. Weigh and wipe the meat.

Stuff and season

  1. Fill the cavity with dressing; skewer or tie it in shape.

  2. Place in a roasting pan; sprinkle with salt and pepper, dredge lightly with flour, and dot with small pieces of fat.

Roast

  1. Place in a 400°F (200°C) oven, sear on all sides, then reduce heat.

  2. Pour 1 cup of boiling water into the pan; baste every 15 minutes.

  3. Roast for 25 minutes per pound.

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 + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  3. Thyme + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

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

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

  5. Pepper + lemontop 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

Veal
Lean meat that forms the main body of the roast and carries the flavour.
Bread crumbs
Absorb liquid and butter to form a moist, soft dressing inside the meat.
Flour
Light dusting that helps the surface brown and form a crust.
Butter
Adds fat and richness to the dressing, keeping it moist and tender.
Lemon juice
Adds acidity that brightens the dressing and balances the rich meat.

The step that matters

Searing and then reducing the heat. A hot sear browns the surface and builds flavour, but staying at high heat would dry out and toughen the lean veal. Lowering the heat lets the interior cook gently and stay tender.

Swap the onion

How well each one fits the dish's main ingredients (veal, pepper, flour, bread, parsley, thyme, lemon):

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

Fit is the average pairing score against veal, pepper, flour, bread, parsley, thyme, lemon. 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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