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Veal Broth

A clear broth made by simmering veal, water, onion, carrot, spices, and optional potatoes or rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Clove and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Veal Broth

Ingredients

Directions

Prepare

  1. Cut the veal into cubes and place in a stewpan with water, seasoning, and vegetables.

  2. Bring to a boil, skim carefully, then reduce heat to a gentle simmer.

Cook the broth

  1. In a small saucepan, heat butter and stir in flour until smooth and frothy; add to the broth.

  2. Simmer the broth for 2.5 hours, then add potato cubes and cook for an additional 30 minutes.

  3. Alternatively, omit potatoes and add ¼ cup rice after 1.5 hours of cooking.

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. Clove + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 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
Gives the broth its meaty flavour and body as it simmers.
Butter
Fat that combines with flour to form a roux for thickening.
Flour
Thickens the broth when cooked in butter until smooth and frothy.
Potato
Adds starch and body to the broth, though it is optional.

The step that matters

Skimming after the boil. Skimming removes foam and coagulated proteins that would otherwise cloud the broth and taint its flavour. Keeping the simmer gentle prevents fat and particles from emulsifying back into the liquid.

Swap the onion

How well each one fits the dish's main ingredients (veal, carrot, clove, cinnamon, pepper, celery, butter):

  1. Parsnipfits better
  2. Capsicumfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against veal, carrot, clove, cinnamon, pepper, celery, butter. 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.

More veal broth recipes

with Rice 7 See all 133 →

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