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Veal, Knuckle Of, and Rice Soup

A hearty soup made with veal knuckle, vegetables, and rice, simmered slowly for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Veal, Knuckle Of, and Rice Soup

Ingredients

Directions

Make the stock

  1. Cut the knuckle of veal into 6 pieces.

  2. Place the veal in a stewpot with the carrot, turnip, onion, peppercorns, celery, mace, salt, and cold water.

  3. Bring the mixture to a slow boil. Skim off any scum that rises.

  4. Boil gently for 3 hours.

Finish the soup

  1. Remove the meat from the soup.

  2. Cut the meat into pieces. Set the meat aside.

  3. Strain the soup into a clean saucepan.

  4. Add the partially boiled rice. Cook for an additional 45 minutes.

  5. Stir in the veal.

  6. Serve hot.

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 + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + oniontop 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

Knuckle of veal
Provides meat and gelatin-rich body that gives the broth depth and richness.
Rice
Absorbs liquid and swells, thickening the soup and giving it a heartier texture.
Celery
Adds aromatic savoriness to the stock as it simmers.
Onion
Adds aromatic sweetness and savoriness to the stock.

The step that matters

Skimming the scum as the stock comes to a boil. Scum is coagulated protein and impurities; removing it early keeps the broth clear and clean-tasting. Keeping the boil slow prevents emulsifying fat and cloudiness.

Swap the mace

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

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

Fit is the average pairing score against veal, carrot, turnip, onion, celery, rice. 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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