Name: Veal Soup
Ingredients: 1 veal knuckle; 3 quarts cold water; 1 tablespoon coarse sea salt; 1 small tablespoon raw rice

Why it works: Veal and rice are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 1,119 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Veal Soup

Ingredients

1 veal knuckle
3 quarts cold water
1 tablespoon coarse sea salt
1 small tablespoon raw rice

Directions

Place the veal knuckle in a large pot with 3 quarts of cold water.
Add 1 tablespoon of coarse sea salt and 1 small tablespoon of raw rice.
Bring to a simmer and cook for 4 hours.

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.

Veal + ricetop 19% of all pairs

Smell alikemoderate

Cooked together1,119 recipes

Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Veal knuckle: Provides collagen and marrow that enrich the broth with body and savory depth as it simmers.
Raw rice: Releases starch during long simmering, gently thickening the broth.

“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.