Skip to main content
Main

Veal Broth,

A clear veal broth simmered with cabbage‑lettuce and optional chervil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Lettuce and chervil match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 396 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Veal Broth,

Ingredients

Directions

  1. Place veal and water in a stewpan.

  2. Add salt and bring to a boil.

  3. Skim off any scum that forms.

  4. Add cabbage-lettuce and chervil if using.

  5. Simmer slowly for 2 hours until reduced to about 1 quart.

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. Lettuce + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together396 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Cabbage + lettucetop 4% of all pairs
    Smell alikestrong
    Cooked together622 recipes

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

  3. Cabbage + cherviltop 6% of all pairs
    Smell alikemoderate
    Cooked together113 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Veal + cabbagetop 24% of all pairs
    Smell alikelow
    Cooked together252 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Veal + lettucetop 27% of all pairs
    Smell alikelow
    Cooked together383 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Veal from the knuckle
Gives the broth its body and rich savoury flavour as it simmers.
Small cabbage-lettuce
Adds a mild, fresh vegetable flavour to the broth.

The step that matters

Skim off any scum that forms. Scum is coagulated protein and impurities rising as the water heats. Removing it early keeps the broth clear and stops it tasting muddy or bitter.

“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 →

You might also like

Red CabbageRed Cabbage65 recipesStewed CabbageStewed Cabbage58 recipesBaked CabbageBaked Cabbage51 recipesVeal PattiesVeal Patties50 recipes