Skip to main content
Main

And Roasted

A veal joint stuffed with suet, ham, egg yolk, breadcrumbs, herbs, and lemon rind, then roasted and served with a butter gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
Jump to recipe ↓

Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

And Roasted

Ingredients

Directions

Prepare the stuffing

  1. Keep the veal for 5-6 days if weather permits.

  2. Make stuffing by mixing suet, ham, egg yolk, bread crumbs, white pepper, parsley, mixed herbs, nutmeg, and lemon rind.

  3. Add 2 beaten eggs, leaving out 1 white, and mix well.

Stuff and roast

  1. Loosen the skin around the thick part of the veal joint and fill it with the stuffing, securing with skewers.

  2. Butter a sheet of white paper and place it over the veal.

  3. Hang the veal close to a good fire for 20 minutes.

  4. Move the veal further away and roast slowly for 26 minutes per pound, basting frequently.

  5. Half an hour before serving, remove the paper to brown the veal.

Make the gravy and serve

  1. In a saucepan, knead butter with baked flour and stir into boiling water, adding salt and boiling for 10 minutes.

  2. Pour off the dripping and stir the veal gravy into the melted butter.

  3. Place the veal on a hot dish, broad side down, pour the gravy over, and serve immediately with a cut lemon.

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

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

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  3. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Veal joint
Forms the main body of the dish, cooked slowly so it stays tender and juicy.
Suet
Adds fat that keeps the stuffing moist and rich during roasting.
Eggs
Bind the stuffing together so it holds its shape when sliced.
Bread crumbs
Absorb moisture and give the stuffing body and a soft texture.
Butter
Adds richness and helps the paper-covered joint and gravy taste full and savoury.
Baked flour
Thickens the gravy as it cooks with the boiling water and butter.

The step that matters

Roasting the veal slowly with the paper on, then browning it. Slow roasting cooks the thick joint evenly without drying the outside, and removing the paper late lets the surface brown. Basting keeps the meat moist.

Swap the white pepper

How well each one fits the dish's main ingredients (ham, egg, bread, parsley, nutmeg, lemon, butter):

  1. Marjoramfits better
  2. Thymefits better
  3. Tarragonfits better
  4. White pepperthe original

Fit is the average pairing score against ham, egg, bread, parsley, nutmeg, lemon, butter. 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.

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes