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300-Stuffed Brisket of Veal

A veal brisket stuffed with bread, baked with skimmed fat, water, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and onion are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 8,676 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

300-Stuffed Brisket of Veal

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Remove the bones from the brisket by cutting along the ribs and brisket edge without cutting through.

  2. Chop the bones into pieces and reserve for soup.

  3. Spread the bread stuffing on the boneless brisket, roll it up, and tie it securely with twine.

Bake

  1. Place the rolled veal in a baking pan with skimmed fat, a little water, and salt.

  2. Cover with greased paper and bake at 350°F (175°C) for about 1.5 hours, basting occasionally.

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. Bread + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together8,676 recipes

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

  2. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  3. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

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

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

What each ingredient does

Brisket of veal
Forms the main meat that becomes tender and juicy during slow, covered baking.
Bread stuffing
Adds bulk and moisture inside the roll, flavouring the meat as it cooks.
Fat skimmed from soup
Coats the meat in the pan, adding richness and helping it brown and stay moist.

The step that matters

Cover with greased paper and bake. Covering the roll traps steam so the lean veal cooks through gently without drying out, while occasional basting keeps the surface moist and encourages even browning.

Swap the onion

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

  1. Tomatofits better
  2. Leekfits about as well
  3. Asparagusfits about as well
  4. Onionthe original

Fit is the average pairing score against veal, bread. 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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