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Jellied Veal

A savory aspic made from veal knuckle, simmered with aromatics and set with vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Jellied Veal

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

Cook the veal

  1. Wipe the knuckle of veal and cut it into pieces.

  2. Place the veal in a kettle with 2 quarts of cold water; bring to a simmer.

  3. Skim the surface and simmer gently for 2 hours.

  4. Add the onion, mace, bay leaf, cloves, and peppercorns; simmer for 1 hour longer.

Set the jelly

  1. Remove the knuckle, take out the bones, and place the meat in a mold or square pan.

  2. Boil the cooking liquid until reduced to 1 quart.

  3. Add the vinegar, salt, and pepper to taste; strain and pour over the meat.

  4. Let it cool until set, then turn out and garnish with parsley and lemon.

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

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Mace + clovetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

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

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

  4. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

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

  5. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Veal knuckle
Provides collagen from bones and connective tissue that dissolves into gelatin, helping the dish set.
Vinegar
Adds acidity that sharpens the flavour of the rich, savoury broth.

The step that matters

Boil the cooking liquid until reduced to 1 quart. The broth must be concentrated enough to set firmly when cooled. Too much water leaves a loose jelly, while reducing it fully concentrates the gelatin extracted from the veal bones and connective tissue.

Swap the mace

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

  1. Allspicefits better
  2. Thymefits better
  3. Garlicfits better
  4. Macethe original

Fit is the average pairing score against veal, onion, clove, vinegar, 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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