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Veal Broth

A clear broth made by simmering veal knuckle in water with salt, optionally thickened with barley or rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and barley work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 162 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Veal Broth

Ingredients

Directions

Make the broth

  1. Add the veal and water to a pot.

  2. Season with salt.

  3. Boil slowly for 2 hours without reducing the broth.

Finish the broth

  1. Strain the broth, cool it, and skim off the fat.

  2. Optionally, thicken the broth by adding a little barley or rice.

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 + barleytop 23% of all pairs
    Smell alikelow
    Cooked together162 recipes

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

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

What each ingredient does

Knuckle of veal
Releases collagen and gelatin during slow simmering, giving the broth body and a silky mouthfeel.
Water
Serves as the cooking liquid that extracts flavor and gelatin from the veal.
Barley or rice
Starch from the grain thickens the broth slightly as it cooks.

The step that matters

Boil slowly for 2 hours without reducing the broth. A gentle simmer draws out collagen gradually and keeps the broth clear. A hard boil emulsifies fat into the liquid and clouds it, and letting the liquid reduce concentrates it unevenly, so the broth needs enough water kept in the pot throughout.

“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.

More veal broth recipes

with Rice 7 See all 133 →

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