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Jellied Veal

A savory gelatinous dish made from boiled veal, eggs, and spices, set in a mold and chilled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Cinnamon and clove 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 ↓

Jellied Veal

Ingredients

Directions

Prepare the broth

  1. Break the veal into several pieces and place in a kettle with the water.

  2. Tie the mace, cinnamon, cloves, and thyme in a muslin bag and add to the kettle with the veal.

  3. Bring to a boil, skim carefully, and cook slowly for 4 hours.

  4. Remove the meat, discard the bones, and cut the meat into small pieces.

  5. Strain the cooking liquid over the meat in a clean stew pan.

  6. Add lemon juice, pepper, and salt, then simmer for 30 minutes.

Set the mold

  1. Slice the hard boiled eggs and arrange them in a mold, alternating layers of veal and egg until all is used.

  2. Set the mold in a cold place for 3 to 4 hours.

Serve

  1. At serving time, turn the mold onto a flat dish and garnish with parsley.

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. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Parsley + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Mace + clovetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Knuckle of veal
Breaks down into the gelatin-rich broth that sets the mold and gives body.
Hard boiled eggs
Add firm pale slices that contrast with the meat in each layer.
Lemon juice
Adds acidity that brightens the rich, savory broth.

The step that matters

Skim carefully after the boil. Foam and fat rising during the first boil can cloud the broth and leave greasy residue. Skimming keeps the liquid clear and clean-tasting, which matters because the broth itself sets into the jelly.

Swap the onion

How well each one fits the dish's main ingredients (veal, egg, lemon, parsley, mace, cinnamon, clove):

  1. Carrotfits better
  2. Shallotfits better
  3. Arrowrootfits better
  4. Onionthe original

Fit is the average pairing score against veal, egg, lemon, parsley, mace, cinnamon, clove. 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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