Skip to main content
Main

Veal Olives

Veal olives are veal strips rolled with a cracker and herb dressing, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Olives

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

  1. Preheat your oven to 350°F (175°C).

Make and roll the olives

  1. In a bowl, mix the crushed crackers, butter, savory, sage, salt, pepper, and water to create the dressing.

  2. Spread the dressing over the veal strips.

  3. Roll the veal strips and secure them as you would for beef olives.

Bake

  1. Cook in the preheated oven until done.

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. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Veal + sagetop 14% of all pairs
    Smell alikelow
    Cooked together670 recipes

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

  3. Butter + sagetop 17% of all pairs
    Smell alikemoderate
    Cooked together3,312 recipes

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

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

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

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 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
Forms the main body of the olives and cooks into tender, sliceable meat when rolled.
Crackers
Crushed crackers absorb moisture from the dressing and give the filling body and a light crumb.
Butter
Adds fat that carries the herbs and keeps the filling moist during cooking.

The step that matters

Roll the veal strips and secure them as you would for beef olives.. If the rolls are loose, the filling can escape and cook out during baking. Snug, evenly spaced rolls hold the filling in and help the meat cook at an even rate.

Swap the sage

How well each one fits the dish's main ingredients (veal, butter, pepper):

  1. Parsleyfits about as well
  2. Sagethe original
  3. Thymefits less well
  4. Tarragonfits less well

Fit is the average pairing score against veal, butter, pepper. 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

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