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Jellied Veal

A gelatinous veal dish made by simmering a knuckle of veal with vegetables, reducing the broth, and setting it to harden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Jellied Veal

Ingredients

Directions

Make the broth

  1. Boil the knuckle of veal in enough water to cover it.

  2. Add the onion, turnip, carrot, parsley, and cloves.

  3. Boil slowly until the meat begins to fall from the bones.

  4. Remove the meat and strain the liquid through cheesecloth.

  5. Return the liquid to the fire, season with salt, cayenne pepper, and lemon juice.

  6. Reduce the liquid by boiling uncovered until it is half the quantity.

Set and serve

  1. Cut the veal into pieces and arrange in a bowl or mold.

  2. Pour the reduced liquid over the veal, filling the bowl or mold.

  3. Set in a cold place or on ice to harden.

  4. Serve in slices.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Knuckle of veal
Provides the meat and collagen-rich bones that release gelatin into the broth, giving it its set.
Water
Extracts flavour and gelatin from the veal and vegetables into the broth.
Onion
Adds savoury aroma and depth to the broth.
Lemon juice
Adds acidity that brightens the flavour of the jellied broth.

The step that matters

Reduce the liquid by boiling uncovered. Reducing concentrates the gelatin and flavour in the strained broth. If it is under-reduced, the liquid may not set firmly when chilled.

Swap the onion

How well each one fits the dish's main ingredients (veal, turnip, carrot, parsley, clove, pepper, lemon):

  1. Parsnipfits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against veal, turnip, carrot, parsley, clove, pepper, 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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