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Jellied Veal

A veal dish simmered until the broth thickens into a jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and sage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Jellied Veal

Ingredients

Directions

Prepare

  1. Wash the knuckle of veal and place it in a pot.

  2. Cover the veal with water and boil slowly for 2 to 3 hours.

  3. Remove all bones, ensuring to pick out the small ones.

Season and set

  1. Cut the meat into small pieces and return it to the pot.

  2. Season with pepper, coarse sea salt, and sage.

  3. Let it stew until the mixture is fairly dry.

  4. Pour the mixture into an oblong dish to set.

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. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Veal + sagetop 14% of all pairs
    Smell alikelow
    Cooked together670 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. 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 knuckle
Collagen from the bones and connective tissue breaks down into gelatin, which lets the dish set when cooled.

The step that matters

Let it stew until the mixture is fairly dry. Excess liquid left in the pot will keep the meat from setting firmly in the dish. Reducing it concentrates the gelatin so the mixture holds together when chilled.

Swap the sage

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

  1. Sagethe original
  2. Parsleyfits about as well
  3. Marjoramfits less well
  4. Celeryfits less well

Fit is the average pairing score against veal, 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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