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Roast Shoulder of Teal, Stuffed

A roasted teal shoulder stuffed with forcemeat, coated in flour and fat, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Roast Shoulder of Teal, Stuffed

Oven, in the book's wordsA moderate oven

Ingredients

Directions

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

Prepare

  1. Have the butcher bone the shoulder and cut off the knuckle part for stock.

  2. Fill the cavity with forcemeat, skewer it, and flour the outside.

  3. Cover with fat pork, butter, or beef dripping.

Roast and make gravy

  1. Bake at 400°F (200°C) for 30 minutes per pound.

  2. Pour off excess fat from the dripping pan and make gravy as directed for roast fillet of veal.

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

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

  2. Flour + porktop 27% of all pairs
    Smell alikelow
    Cooked together11,187 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Veal + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,886 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and pork barely smell alike, yet cooks put them together in 11,187 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Teal shoulder
Forms the main body of the roast and carries the stuffing while it cooks.
Forcemeat
Fills the cavity, adding moisture and richness as it cooks through the meat.
Flour
Dusted on the outside, it helps the surface brown and form a light crust.
Fat pork, butter, or beef dripping
Covers the roast, basting it with fat to keep the surface moist and browned.

The step that matters

Covering the roast with fat. The fat layer keeps the lean outer meat from drying out during the long oven time and helps the floured surface brown evenly.

“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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