Skip to main content
Main

Veal Broth with Rice

A veal broth thickened with butter and flour, served with cooked rice and flavored with nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Celery and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Veal Broth with Rice

Ingredients

Directions

Flavour the broth

  1. Add 1 cup of cooked rice to the veal broth.

  2. Simmer veal stock with chopped celery, onion, and carrot.

  3. Pass the mixture through a fine sieve.

Thicken and finish

  1. Thicken the broth with butter and flour.

  2. Stir in 1 quart of milk and a grating of nutmeg.

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 + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Rice + carrottop 7% of all pairs
    Smell alikestrong
    Cooked together2,477 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Celery + oniontop 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

Veal stock
Provides the savory liquid base that carries the flavour of the whole dish.
Cooked rice
Adds body and soft texture as it softens in the hot broth.
Butter
Adds richness and fat, and forms the roux with flour for thickening.
Flour
Its starch swells when heated with fat and liquid, thickening the broth.
Milk
Adds creaminess and mild sweetness, softening the broth's savory edge.

The step that matters

Thicken the broth with butter and flour. Cook the butter and flour together before adding liquid so the starch is fully heated. This lets it swell smoothly and thicken evenly, without lumps or a raw floury taste.

Swap the onion

How well each one fits the dish's main ingredients (rice, veal, celery, carrot, butter, flour, milk):

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

Fit is the average pairing score against rice, veal, celery, carrot, butter, flour, milk. 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.

You might also like

Carrot SoupCarrot Soup134 recipesCream of Celery SoupCream of Celery Soup113 recipesRice FrittersRice Fritters84 recipesVeal PattiesVeal Patties50 recipes