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Jellied Veal

A gelatinous veal dish simmered with vegetables, mace, cloves, and lemon juice, then set in a mold.

From an old cookbook · modernised transcription
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Mace and clove are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 8,400 recipes. Both carry methyleugenol, which smells clove, spice. The science ↓

Jellied Veal

Ingredients

Directions

Cook the veal

  1. Wash the veal and place it in a pot with enough water to cover.

  2. Tie chopped onion, carrot, turnip, celery, mace, cloves, parsley, salt, pepper, and lemon juice in a cloth and add to the pot with the veal.

  3. Cook slowly until the meat falls from the bone, adding salt when the meat is partly cooked.

Reduce the liquid

  1. Strain the liquid; reduce it to 1 quart by boiling with the cover off.

  2. Add seasoning and lemon juice to taste.

Mold and set

  1. (Optional) For molding: place slices of hard-boiled eggs at the bottom of a mold and add a little liquid to fix the ornament.

  2. When set, add liquid to make a layer about 1 inch thick.

  3. When that is set, fill the mold with the veal, placing a hard-boiled egg between the meat.

  4. Pour liquid into the mold until it holds, then set aside to harden.

  5. When set, place a weight on the veal to make it more solid.

Nutrition, whole recipe (rough)

97Calories
7 gProtein
6 gFat
6 gCarbs

Counts 4 of 6 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Lemonjuice of 1 lemon (48ml)12
Clove1 tsp ground (2g)7
Salt1 tsp (6g)0
Waternot in our table0
Macenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog]. 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. See the original page.

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

    Shared aroma: methyleugenol (clove, spice).

  2. Clove + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together8,150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Mace + lemontop 18% of all pairs
    Smell alikemoderate
    Cooked together6,315 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  4. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Mace + eggtop 35% of all pairs
    Smell alikelow
    Cooked together7,587 recipes

Egg and lemon barely smell alike, yet cooks put them together in 44,316 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal (in the method)
Supplies the meat and connective tissue that break down into gelatin, helping the liquid set firm.
Hard-boiled eggs
Sliced eggs set into the jelly as a decorative pattern and contrast with the meat.

The step that matters

Cook slowly until the meat falls from the bone. A gentle simmer breaks down collagen from the veal into gelatin, which is what lets the liquid set. Boiling hard makes the liquid cloudy and can toughen the meat, so the jelly may not firm properly.

Swap the mace

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

  1. Nutmegfits better
  2. Cardamomfits better
  3. Cinnamonfits better
  4. Macethe original

Fit is the average pairing score against egg, clove, lemon. 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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