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Jellied Veal Salad

A chilled veal salad made by simmering veal knuckle with spices, then setting the meat in the reduced broth.

From an old cookbook · modernised transcription
By Olive M. Hulse · From a historical cookbook (Project Gutenberg) · 11 ingredients
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Why it works: Allspice and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Jellied Veal Salad

Ingredients

Directions

Make the stock

  1. Wash and cut one veal knuckle into pieces.

  2. Put the pieces into two quarts of cold water and let simmer for two hours.

  3. Add ten whole cloves, one bay leaf, one large sliced onion, and half a teaspoonful of allspice. Simmer for another hour.

  4. Remove the knuckle.

  5. Boil down the liquid to one-half.

Set the jelly

  1. Remove the skin and the bones from the meat.

  2. Place the meat in a mould.

  3. Pour the reduced liquid over the meat.

  4. Salt and pepper to taste.

  5. Set on ice to cool.

Serve

  1. When hard, place on platter garnished with lettuce leaves.

  2. Pour over Hollandaise sauce and serve.

Nutrition, whole recipe (rough)

64Calories
2 gProtein
1 gFat
15 gCarbs

Counts 6 of 8 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Onion1 medium (110g)44
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Allspice1 tsp ground (1.9g)5
Bay Leaf1 leaf (0.6g)2
Salt1 tsp (6g)0
Waternot in our table0
Vealnot 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 Olive M. Hulse. Recipe from a historical cookbook (Project Gutenberg).

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. Allspice + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Allspice + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Clove + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

What each ingredient does

Veal knuckle
Gives rich meat and collagen that dissolves into the broth and sets as a jelly.
Water
Serves as the cooking liquid that extracts flavour and gelatin from the knuckle.
Onion
Adds aromatic sweetness and savour to the broth as it simmers.

The step that matters

Boil down the liquid to one-half. Reducing concentrates the gelatin and flavour so the cooled broth sets firmly. Too little reduction leaves a weak jelly that will not hold its shape.

Swap the onion

How well each one fits the dish's main ingredients (allspice, veal, clove, pepper):

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

Fit is the average pairing score against allspice, veal, clove, 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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