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Breast of Veal Stuffed

A veal breast stuffed with a forcemeat of veal, sausage, herbs, and spices, stewed in stock and served with a brown‑flour sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Breast of Veal Stuffed

Ingredients

Directions

Prepare the veal

  1. Remove the gristle and lift the meat off the bones.

  2. Prepare a forcemeat with pounded veal, sausage meat, parsley, shallots, pepper, salt, and nutmeg.

  3. Spread the forcemeat on the veal, roll it tightly, and sew it with twine.

Stew

  1. In a stewpan, lay slices of bacon and place the veal roll on top.

  2. Add stock, pepper, salt, and sweet herbs; let it stew for three hours.

Finish and serve

  1. After cooking, remove the twine and strain the sauce, skimming off fat.

  2. Thicken the sauce with brown flour, boil briefly, and pour over the veal.

  3. Garnish with lemon slices.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  4. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

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

What each ingredient does

Veal breast
Forms the main body of the dish, becoming tender through long, slow stewing.
Sausage meat
Adds fat and savoury richness to the forcemeat, keeping the stuffing moist.
Pounded veal
Binds the forcemeat so it holds together when rolled and sliced.
Fat bacon
Bastes the veal from below and adds savoury flavour to the stewing liquid.
Brown flour
Thickens the strained stewing liquid into a smooth sauce.
Shallots
Add a mild, sweet onion flavour to the forcemeat.

The step that matters

Sewing the roll tightly. If the roll is loose, the forcemeat can escape or fall apart during the long stew. Tight rolling and secure twine keep the filling inside and the slices neat.

Swap the nutmeg

How well each one fits the dish's main ingredients (veal, meat, parsley, shallot, pepper, flour, lemon):

  1. Thymefits better
  2. Capersfits better
  3. Marjoramfits better
  4. Nutmegthe original

Fit is the average pairing score against veal, meat, parsley, shallot, pepper, flour, lemon. 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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