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Veal, Knuckle Of, Soup

A clear veal broth made with knuckle, bacon, root vegetables, herbs, and peppercorns.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal, Knuckle Of, Soup

Ingredients

Directions

Prepare

  1. Break the knuckle of veal bone in 3 or 4 places.

  2. Place bacon in a stewpan, then add the veal.

Simmer

  1. Add carrot, turnip, parsley, thyme, celery, onions, and peppercorns.

  2. Barely cover with cold water and bring to a boil.

  3. Skim the surface, then reduce heat and simmer until the veal is tender, about 4 hours.

Strain and serve

  1. Remove the meat and strain the soup.

  2. Let the soup cool and remove the fat from the top before serving.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

    Shared aroma: myristicin (spice, warm).

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

    Shared aroma: coumarin (sweet, hay).

  5. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Knuckle of veal
Its bone and connective tissue release gelatin and body into the broth during long simmering.
Bacon
Adds smoky, savory fat and flavor to the stock.
Onions
Contribute sweetness and aromatic depth to the broth.
Carrot
Adds subtle sweetness and aroma to the stock.

The step that matters

Skim the surface before simmering. Proteins and impurities rise as the liquid heats; skimming them off keeps the soup clear and clean-tasting rather than cloudy or scummy.

Swap the onion

How well each one fits the dish's main ingredients (veal, carrot, turnip, parsley, thyme, celery, clove):

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

Fit is the average pairing score against veal, carrot, turnip, parsley, thyme, celery, clove. 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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