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Baked Veal Hearts with Stuffing

Baked veal hearts stuffed with bread, onions, eggs, sage, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Baked Veal Hearts with Stuffing

Ingredients

Directions

Prepare

  1. Wash the veal hearts thoroughly and place them in a baking dish.

  2. Mix the bread cubes, water, onions, eggs, sage, melted butter, salt, and pepper together.

  3. Fill the cavities of the hearts with the stuffing and place any remaining stuffing on top.

Bake

  1. Cover the baking dish and bake slowly until the hearts can be pierced with a fork.

  2. Uncover for the last part of the baking period and baste with hot water if necessary.

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. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  4. Onion + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together3,628 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Veal hearts
Form the main body of the dish, becoming tender through slow, moist cooking.
Bread cubes or crumbs
Absorb liquid and butter to form a soft, moist stuffing that holds its shape in the cavities.
Eggs
Bind the stuffing so it sets lightly rather than falling apart.
Onions
Add sweetness and aroma as they soften during baking.
Melted butter
Adds fat and richness, carrying flavor and helping the stuffing brown lightly.

The step that matters

Bake slowly under cover until the hearts can be pierced with a fork. Heart is dense muscle full of connective tissue. Slow, moist heat under cover breaks that tissue down gradually, while fast or dry heat leaves it tough and dry. Checking tenderness with a fork shows when it is done.

Swap the onion

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

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

Fit is the average pairing score against veal, bread, egg, sage, butter, pepper. 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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