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Shoulder of Veal Stuffed

A veal shoulder stuffed with bread crumbs, herbs, butter, suet, and pork or ham, baked with potatoes and served with a gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Shoulder of Veal Stuffed

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the veal

  1. Remove the bone from the shoulder of veal without cutting through the outer skin.

  2. Replace the bone with bread crumbs, thyme, parsley, nutmeg, butter, and beef suet.

  3. Moisten the mixture with milk or hot water.

  4. Bind the mixture with a beaten egg.

  5. Add slips of fat pork or ham.

  6. Season the mixture with salt and pepper.

  7. Sew and truss the shoulder in shape.

Roast and serve

  1. Place the shoulder in a baking pan with the bones underneath.

  2. Brown the veal quickly in a hot oven at 400°F (200°C).

  3. Season the veal with salt and pepper.

  4. Dredge the veal with flour.

  5. Baste the veal with drippings.

  6. Bake the veal for about 20 minutes per pound, until the gravy shows a trace of red color.

  7. Peel the potatoes and add them to the pan.

  8. Turn the potatoes occasionally.

  9. Arrange the potatoes around the veal on a hot platter.

Make the gravy

  1. Set the pan over the fire.

  2. Stir in a tablespoon of flour and brown it.

  3. Gradually stir in a pint of boiling water.

  4. Season the gravy with salt.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  3. Thyme + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together1,907 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Veal shoulder
Forms the main body of the dish and provides the meat that is cooked and sliced.
Bread crumbs
Absorb moisture and bulk out the stuffing so it holds together while roasting.
Beef suet
Adds fat that keeps the stuffing moist and rich during roasting.
Egg
Binds the stuffing so it holds its shape when cooked.
Potatoes
Absorb drippings as they roast, becoming tender and flavorful beside the veal.
Flour
Coats the veal and thickens the gravy, helping it brown and turn smooth.

The step that matters

Brown the veal quickly in a hot oven. A hot start sears the surface, building browned flavor and sealing in juices before the slower roasting begins.

Swap the thyme

How well each one fits the dish's main ingredients (veal, bread, parsley, nutmeg, butter, beef, milk):

  1. Cinnamonfits about as well
  2. Marjoramfits about as well
  3. Thymethe original
  4. Sagefits about as well

Fit is the average pairing score against veal, bread, parsley, nutmeg, butter, beef, milk. 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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