Skip to main content
Main

Rice and Veal Broth

A broth made from veal knuckle, rice, mace, pepper, and sea salt, served with meat and parsley sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice and Veal Broth

Ingredients

Directions

Prepare

  1. Place the veal in a saucepan.

  2. Pour boiling water over the veal.

  3. Add the rice, mace, pepper, and salt.

Simmer

  1. Simmer gently for 1.5 to 2 hours.

Serve

  1. Serve the broth in a tureen with some meat.

  2. Place the rest on a separate dish with parsley sauce.

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. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  3. Rice + macetop 17% of all pairs
    Smell alikelow
    Cooked together932 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  4. Veal + macetop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

Mace and pepper barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal knuckle
Releases flavor and gelatin into the water, giving the broth body and savoriness.
Rice
Releases starch as it cooks, thickening the broth and adding body.
Mace
Adds a warm, aromatic spice note to the broth.

The step that matters

Simmer gently for 1.5 to 2 hours. A gentle simmer lets the veal release its flavor and gelatin slowly. A hard boil agitates the liquid and fat, making the broth cloudy and the meat tough and stringy.

Swap the mace

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

  1. Turmericfits better
  2. Parsleyfits better
  3. Celeryfits better
  4. Macethe original

Fit is the average pairing score against veal, rice, 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.

You might also like

Rice FrittersRice Fritters84 recipesVeal PattiesVeal Patties50 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipes