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Brown Veal Broth

A broth made by simmering veal, bacon, and beef with onions, carrots, lemon rind, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Brown Veal Broth

Ingredients

Directions

Make the broth

  1. Fry the veal, bacon, and beef in butter until light brown.

  2. Transfer the meat to a saucepan with boiling water, onions, carrots, lemon rind, pepper, and salt.

  3. Simmer gently for 2 hours.

Finish and serve

  1. Remove the meat and strain the soup if preferred.

  2. Cut the veal into dice and serve in the soup.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  3. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  4. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  5. Carrot + lemontop 9% of all pairs
    Smell alikestrong
    Cooked together3,351 recipes

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

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

What each ingredient does

Veal
Provides the main meat flavor and the diced pieces served in the soup.
Bacon
Adds smoky, savory fat that enriches the flavor of the broth.
Beef
Adds meaty depth to the broth as it simmers.
Onions
Contribute sweetness and aromatic flavor as they cook into the broth.
Carrots
Add gentle sweetness and body to the broth.

The step that matters

Frying the meat until light brown. Browning the meat in butter creates Maillard reaction flavors that give the broth a deeper, richer taste. Pale or undercooked frying produces a flatter, less savory broth, so the meat should colour lightly before the water goes in.

Swap the lemon

How well each one fits the dish's main ingredients (veal, beef, onion, carrot, pepper):

  1. Limefits about as well
  2. Lemonthe original
  3. Avocadofits less well
  4. Mangofits less well

Fit is the average pairing score against veal, beef, onion, carrot, 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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