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Veal Tea

A slow‑cooked veal and barley‑water broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Veal and barley work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 162 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Veal Tea

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

  1. Mix the minced veal with the barley-water.

  2. Heat the mixture in a slow oven at 300°F (150°C) for three hours.

  3. Strain the mixture and skim off the fat.

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 + barleytop 23% of all pairs
    Smell alikelow
    Cooked together162 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

Minced veal
Supplies the meat flavor and protein that give the finished liquid its body.
Barley-water
Forms the liquid base that carries the meat flavor during long, gentle heating.

The step that matters

Heat gently in the slow oven. Low, steady heat draws flavor from the veal without boiling. Boiling or too high a temperature would make the liquid cloudy and greasy, so keep the oven at 300°F (150°C) for the full three hours.

“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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