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Dumpling Broth

A veal broth with flour and suet dumplings, simmered and seasoned with onion, salt, pepper, and optional herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Dumpling Broth

Ingredients

Directions

Make the broth

  1. Place the veal in a kettle with 3 quarts of cold water and simmer for 2 hours.

  2. Add the parsley, carrot, and bay leaf, then simmer for 1 hour longer.

  3. Strain the broth.

  4. Let it cool.

  5. Remove the fat from the top and return the broth to the kettle.

  6. Heat the broth over the fire.

Make and cook the dumplings

  1. Combine the suet and flour.

  2. Mix in the salt and enough ice water to moisten.

  3. Shape the mixture into dumplings the size of marbles.

  4. Add the dumplings to the boiling broth and cook for 10 minutes.

  5. Stir in the grated onion and season with salt and pepper to taste.

Serve

  1. Serve hot.

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. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

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

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

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Veal knuckle
Releases gelatin and flavour into the water, giving the broth body and richness.
Flour
Forms the structure of the dumplings once moistened and cooked.
Suet
Adds fat that keeps the dumplings tender and moist as they cook.
Grated onion
Adds aroma and savoury flavour to the dumplings and broth.

The step that matters

Mixing in the ice water. Too little water leaves dry, crumbly dumplings, while too much makes them slack and sticky. Cold water keeps the suet firm so it stays in pieces rather than melting into the flour before cooking.

Swap the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (veal, flour, onion, carrot, pepper):

  1. Parsleythe original
  2. Celeryfits about as well
  3. Turmericfits about as well
  4. Marjoramfits less well

Fit is the average pairing score against veal, flour, 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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