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Veal and Rice Broth

A clear broth made from veal, onion, celery, and rice, seasoned with salt, pepper, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Veal and Rice Broth

Ingredients

Directions

Make the broth

  1. Place the veal and bones in a large pot with the minced onion and celery, and add 4 quarts of cold water.

  2. Bring to a gentle boil, cover, and simmer for 4 hours.

  3. Strain the soup into a bowl and let it cool to remove the fat.

Cook the rice

  1. Soak the rice in lukewarm water for 1 hour, adding more water as needed.

  2. Cook the rice in the soaking water without stirring, shaking the pot occasionally.

Finish and serve

  1. Return the strained soup to the pot, season with salt and pepper, and bring to a boil.

  2. Stir in the corn-starch mixed with milk and simmer for 3 minutes.

  3. Add the rice with its cooking water and chopped parsley, and simmer gently for 5 minutes 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. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  4. Rice + corntop 5% of all pairs
    Smell alikestrong
    Cooked together933 recipes

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

  5. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Knuckle of veal
Releases gelatin and flavor into the water, giving the broth body and richness.
Rice
Adds starchy body and soft texture to the finished broth.
Corn-starch
Thickens the broth slightly when stirred in and brought to a simmer.
Milk
Adds creaminess and mild sweetness, softening the broth's savory taste.
Onion
Contributes savory aroma and sweetness as it simmers into the stock.

The step that matters

Cooling the strained soup to remove the fat. Fat floats and sets as the broth cools, so it can be lifted off cleanly. Skipping the cooling leaves greasy broth that tastes heavy.

Swap the onion

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

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

Fit is the average pairing score against veal, celery, rice, parsley, pepper, milk, corn. 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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