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Veal Broth

A clear broth made with veal, rice, onions, turnips, carrots, and salt, garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Veal Broth

Ingredients

Directions

Prepare

  1. Pick and wash the rice, then place it in a large pot.

  2. Chop the onions and add them to the pot with the rice.

  3. Add the veal pieces and cover everything with water, ensuring it's 2-3 inches above the meat.

Cook

  1. Bring to a boil and let it cook for one hour.

  2. Add the sliced turnips and carrots along with the salt.

  3. Just before serving, stir in the chopped parsley.

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

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  4. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

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

What each ingredient does

Rice
Thickens the broth as its starch releases during simmering.
Veal
Releases flavor and gelatin into the broth during long simmering.
Onions
Add savory sweetness and aroma as they soften in the broth.
Turnips
Contribute mild sweetness and body to the broth as they cook through.
Carrots
Add sweetness and color while softening in the simmering liquid.

The step that matters

Bring to a boil and let it cook for one hour. Simmering gently rather than boiling hard keeps the broth clear and the meat tender. Vigorous boiling emulsifies fat into the liquid and toughens the meat proteins, making the broth cloudy and greasy.

Swap the onion

How well each one fits the dish's main ingredients (rice, veal, meat, turnip, carrot, parsley):

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

Fit is the average pairing score against rice, veal, meat, turnip, carrot, parsley. 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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