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Veal Broth

A clear veal broth seasoned with celery, parsley, onion, and rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Broth

Ingredients

Directions

Make the broth

  1. Stew the knuckle of veal to draw gravy for stock.

  2. Add 4 quarts of water, celery, parsley, and onion.

  3. Simmer until reduced to half.

Finish with rice

  1. Add rice when the soup is nearly cooked, ensuring the rice is just done when served.

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. Celery + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Celery + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,169 recipes

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

  4. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

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

What each ingredient does

Knuckle of veal
Stewing releases gelatin and savory flavour that give the broth body and depth.
Rice
Starch thickens the broth slightly and adds body as it cooks into the soup.
Onion
Aromatic base that adds sweetness and savoury depth to the broth.

The step that matters

Adding the rice. Rice keeps absorbing liquid and softening, so added too early it turns mushy and thickens the broth excessively. Adding it when the soup is nearly done keeps the grains tender but intact when served.

Swap the onion

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

  1. Carrotfits better
  2. Leekfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against veal, celery, parsley, 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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