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Jellied Veal

A gelatinous veal dish made by simmering veal with spices, then setting the meat in its broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Jellied Veal

Ingredients

Directions

Prepare the veal

  1. Wipe the veal and cut it into pieces.

  2. Put the veal into a kettle with the cold water and bring it slowly to a boil.

  3. Skim the surface and simmer gently for 2 hours.

Make the stock

  1. Add the onions, bay leaf, cloves, peppercorns, and allspice.

  2. Simmer for 1 hour longer.

  3. Boil the liquid down to 1 quart, then strain it.

  4. Add vinegar, salt, and pepper to the strained liquid.

Set and serve

  1. Remove the meat from the bones and place it into a plain mold.

  2. Pour the mixture over the meat and set it aside overnight.

  3. When firm, turn it out and garnish with parsley and lemon.

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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  4. Mace + clovetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Mace + allspicetop 7% of all pairs
    Smell alikemoderate
    Cooked together3,189 recipes

    Shared aroma: methyleugenol (clove, spice).

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

What each ingredient does

Veal knuckle
Breaks down into gelatin as it simmers, which lets the liquid set into a firm jelly.
Vinegar
Adds acidity that brightens the flavour and balances the rich meat and gelatin.
Onions
Release sweet, savoury flavour into the stock as they simmer.

The step that matters

Simmering the veal gently after skimming. Bringing the liquid to a hard boil makes it cloudy and greasy, while gentle simmering keeps the stock clear. Skimming removes impurities that would otherwise cloud the jelly.

Swap the onion

How well each one fits the dish's main ingredients (veal, mace, vinegar, clove, pepper, allspice):

  1. Capsicumfits better
  2. Carrotfits better
  3. Mustardfits better
  4. Onionthe original

Fit is the average pairing score against veal, mace, vinegar, clove, pepper, allspice. 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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