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Jellied Bouillon

A gelatinous beef broth made by simmering knuckle joints, salt, and parsley, then chilling to set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and parsley are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,866 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Jellied Bouillon

Ingredients

Directions

Prepare

  1. Crack open the beef knuckle joints and cover them with cold water and salt.

Make the broth

  1. Boil until you have about 2 quarts of liquid, adding the parsley 30 minutes before it's done.

  2. Strain the liquid and pour it into molds.

Set and serve

  1. Chill on ice until firm.

  2. Serve in individual molds or from one large mold with salted wafers.

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. Beef + parsleytop 16% of all pairs
    Smell alikemoderate
    Cooked together5,866 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

Beef knuckle joints
Release gelatin and collagen into the liquid, which sets the broth into a firm jelly as it chills.
Parsley
Adds a fresh herbal aroma to the broth.

The step that matters

Boil until about 2 quarts of liquid remain. Boiling long enough concentrates the dissolved gelatin from the bones. If the liquid is too dilute, the broth may not set firm when chilled.

“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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