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Veal Olives

A veal dish with salt pork, breadcrumbs, onion, egg, spices, baked in gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and marjoram match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 2,609 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Veal Olives

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

  1. Cut the veal into 3-inch squares.

  2. Mix the salt pork, bread crumbs, onion, beaten egg, pepper, salt, and sweet marjoram.

  3. Place the mixture in the center of each veal square and fold the corners over, securing with skewers.

Bake and serve

  1. Place the veal in a pan and cover with veal gravy or light stock.

  2. Dredge the bottom of the pan with flour and set in a hot oven at 400 °F (200 °C).

  3. Brown the veal, then add a small bit of butter on top.

  4. Cook until tender, about 20 minutes.

  5. Serve with horseradish.

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 + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  2. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

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

  3. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Marjoram + flourtop 11% of all pairs
    Smell alikemoderate
    Cooked together1,265 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Veal fillet
Forms the wrapper that holds the filling and becomes tender when braised.
Salt pork
Adds fat and richness that keeps the filling moist and flavourful.
Bread crumbs
Soak up juices and give the filling a soft, cohesive texture.
Egg
Binds the filling so it holds together when rolled and cooked.
Flour
Dusted on the pan bottom to help thicken and brown the cooking liquid.

The step that matters

Securing the olives with skewers. If the folded veal is not closed firmly, the filling can leak out during cooking, leaving dry meat and a loose, diluted sauce.

Swap the onion

How well each one fits the dish's main ingredients (veal, pork, bread, egg, pepper, marjoram, flour):

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

Fit is the average pairing score against veal, pork, bread, egg, pepper, marjoram, 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.

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