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Jellied Veal

A veal dish set in a seasoned gelatinous broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Jellied Veal

Ingredients

Directions

Prepare the veal

  1. Cut the knuckle of veal into pieces and place in a kettle with 2 quarts of cold water.

  2. Bring the water slowly to a simmering point.

  3. Skim the surface.

  4. Simmer slowly for 2 hours.

Make the stock

  1. Add the onions, mace, bay leaf, cloves, peppercorns, and allspice.

  2. Simmer for 1 hour longer.

  3. Remove the knuckle from the pot.

  4. Take out the bones.

  5. Boil the remaining liquid until reduced to 1 quart.

  6. Strain the liquid.

  7. Add the vinegar, salt, and pepper to the strained liquid.

Set and serve

  1. Place the meat in a square mold.

  2. Pour the liquid over the meat.

  3. Let it cool overnight.

  4. Once cold, carefully turn it out of the mold.

  5. 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 + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

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

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Allspice + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  4. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Mace + allspicetop 7% of all pairs
    Smell alikemoderate
    Cooked together3,189 recipes

    Shared aroma: methyleugenol (clove, spice).

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

What each ingredient does

Veal knuckle
Provides the meat and, through its bones, the gelatin that lets the liquid set.
Onions
Add savoury sweetness and aromatic depth to the cooking liquid.
Vinegar
Adds acidity that brightens the flavour of the rich, savoury broth.
Cloves
Contribute warm, pungent aroma to the seasoned broth.
Peppercorns
Contribute sharp, piney heat that seasons the broth as it simmers.

The step that matters

Chilling the liquid overnight. The jelly sets only when the strained broth is fully cold, because the gelatin released from the bones firms as it cools. Turning out too early can leave the meat collapsed or the jelly soft.

Swap the onion

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

  1. Capsicumfits better
  2. Carrotfits better
  3. Mustardfits better
  4. Onionthe original

Fit is the average pairing score against veal, clove, mace, allspice, 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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