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To Collar Veal

A veal breast stuffed, rolled, and baked in stock, served with a flour gravy and optional force‑meat balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

To Collar Veal

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the veal

  1. Remove the bone from the breast of veal and flatten it.

  2. Cover the inside with stuffing and moisten it with eggs.

  3. Roll the veal tightly and bind it securely.

Bake and serve

  1. Place in a baking dish with weak stock and bake at 350°F (175°C).

  2. Once cooked, make a gravy with flour and pour it over the veal.

  3. Serve with force-meat balls or without, garnished with 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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

  3. Flour + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Veal + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

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

  5. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Eggs
Bind the stuffing and help it hold together inside the rolled veal.
Flour
Thickens the cooking liquid into a gravy that coats the veal.
Veal breast
Main meat that becomes tender and juicy as it bakes rolled and moist.

The step that matters

Roll the veal tightly and bind it securely. If the roll is loose, the stuffing can fall out and the meat cooks unevenly. A firm, even roll keeps the filling in place and gives slices a neat spiral.

Swap the lemon

How well each one fits the dish's main ingredients (veal, egg, flour, meat):

  1. Raisinfits better
  2. Lemonthe original
  3. Coconutfits less well
  4. Avocadofits less well

Fit is the average pairing score against veal, egg, flour, meat. 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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