Why it works: Veal and lemon are a kitchen classic. They rank in the top 8% of all ingredient pairs, and 4,580 recipes mention both. Both carry 3-hexenal, which smells apple, fruity. The science ↓
The recipe
Ingredients
Directions
Cut the calf's head nearly through the middle and take thin slices from each side.
Carve thin slices from the neck end, penetrating to the bone.
Extract the eye with the point of a knife if requested.
Remove the jawbone to find fine lean meat and serve portions.
Separate the breast of veal into convenient pieces by cutting through the ribs and brisket.
Carve the fillet of veal into thin, smooth slices from the top.
Cut deep into the flap for stuffing and serve a portion to each person.
Serve slices of lemon with the dish.
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 aroma chemistry they share, and how many recipes mention both.
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Veal + lemontop 8% of all pairsAroma overlapmoderateMentioned together4,580 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
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