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Savoury Veal Jelly

A savory gelatin made from veal stock, egg, meat extract, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and meat are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,890 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Savoury Veal Jelly

Ingredients

Directions

Prepare

  1. Melt the veal stock in a saucepan.

  2. Dissolve the meat extract in the melted stock.

  3. Beat the egg and mix it with the stock and meat extract.

  4. Add coarse sea salt to taste.

Set and serve

  1. Pour the mixture into a basin and let it cool until set.

  2. Once cold, turn out the jelly onto a serving plate.

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 + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

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

  2. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

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

  3. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Jellied veal stock
Provides the gelatin that sets the liquid into a firm jelly when cooled.
Egg
Adds protein and body to the stock, helping the jelly hold together.
Meat extract
Concentrates savoury meaty flavour into the stock.

The step that matters

Pour the mixture into a basin and let it cool until set. The jelly sets only as it cools, because gelatin forms a network when chilled. Letting it cool undisturbed and fully chilled gives a firm, clean-cut jelly that holds its shape when turned out.

“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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