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Meat Jelly

A gelatinous dish made by cooking a veal or beef shank bone, then shredding the meat and setting the reduced broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Meat Jelly

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the broth

  1. Cover the shank bone with water and cook until the meat separates from the bone.

  2. Remove the bone and shred the lean meat into pieces.

  3. Let the broth cool, skim off the fat, and boil it down to less than 1 pint.

Set the jelly

  1. Pour the reduced broth over the meat and let it cool.

  2. Season with salt and pepper before serving.

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 + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 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

Veal or young beef shank bone
Releases collagen and gelatin into the broth, which sets the jelly as it cools.
Lean meat (in the method)
Forms the body of the dish, providing texture once it is shredded and set in the broth.
Reduced broth (in the method)
Boiling down concentrates the gelatin and flavor, so the mixture firms into a jelly when chilled.

The step that matters

Skimming the fat and reducing the broth. Fat left in the broth can make the jelly greasy and cloudy, and too little reduction leaves too little gelatin to set firmly. Skim thoroughly before boiling down.

“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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