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Roast Veal

Roast Veal is a seasoned loin roasted with stuffing, butter, and tomato gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Roast 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

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

  2. Make a stuffing similar to that for roast turkey and fill the flat of the loin.

  3. Secure the stuffing firmly on the loin.

  4. Rub the veal with salt, pepper, and a little butter.

Roast and serve

  1. Place the veal in a pan with a little water.

  2. Baste frequently while roasting for about 2 hours until thoroughly done.

  3. Remove the threads before serving.

  4. Thicken the gravy with a little flour and add tomato before serving.

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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Veal + tomatotop 18% of all pairs
    Smell alikemoderate
    Cooked together709 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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 loin
Forms the main cut that is roasted until tender and fully cooked through.
Flour
Thickens the pan juices into a gravy.
Tomato
Adds acidity and color to the gravy.
Butter
Adds fat and richness to the surface of the meat.

The step that matters

Baste frequently while roasting. Veal loin is lean, so regular basting with pan juices keeps the surface moist and helps prevent it from drying out during the roughly two hours in the oven.

Swap the tomato

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

  1. Shallotfits better
  2. Leekfits better
  3. Capsicumfits better
  4. Tomatothe original

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

More roast veal recipes

Fillet 39Loin 30Neck 13Breast 11Pot 3Chump 3 See all 78 →

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