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Jellied Veal

A dish of boiled veal set in its own gelatin, seasoned and served with lemon garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and lemon are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,580 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Jellied Veal

Ingredients

Directions

Cook the veal

  1. Cut the knuckle of veal into three pieces.

  2. Boil the veal slowly until the meat slips easily from the bones.

  3. Remove the liquid and bones.

  4. Chop the meat finely.

  5. Season the chopped meat with spices or sweet herbs.

  6. Return the meat to the liquid.

  7. Boil until almost dry.

  8. Stir in the lemon juice just before removing from the heat.

Set and serve

  1. Pour the mixture into a mold and let it set overnight.

  2. Garnish with slices of lemon before serving.

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. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

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

What each ingredient does

Veal knuckle
Supplies meat and collagen, which dissolve into the liquid and help the dish set into a jelly.
Lemon juice
Adds acidity that brightens the rich, savory meat and balances its flavor.

The step that matters

Boil until almost dry. Reducing the liquid concentrates the gelatin released from the bones. If it is reduced too little, the mixture may not set firmly in the mold.

“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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