Skip to main content
Main

Veal Roast Larded

A veal roast larded with bacon, browned and simmered with a flour‑water sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Veal Roast Larded

Ingredients

Directions

Prepare the veal

  1. Rub the veal with coarse sea salt and black pepper.

  2. Let it stand for 30 minutes.

  3. Lard the meat with thin strips of fat bacon.

Brown and cook

  1. Heat butter in a kettle and brown the meat on all sides.

  2. Dissolve flour in water and add to the meat.

  3. Let it boil together for 5 minutes.

  4. Place the kettle in the Caloric without a cover, using two hot plates for 2 to 3 hours.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Veal
Forms the main body of the roast, becoming tender with long, gentle cooking.
Fat bacon
Adds fat that bastes the lean veal from within as it cooks.
Butter
Fat for browning the meat, building color and a rich savory flavor on the surface.
Flour
Dissolved in water and added to the pan, it thickens the cooking liquid into a sauce.

The step that matters

Browning the meat on all sides. Searing the surface in hot butter drives Maillard browning, which builds deep color and savory flavor. Pale, steamed meat tastes flat, so the surface should be evenly browned before liquid is added.

“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

Veal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes