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Jellied Veal

A dish of tender shredded veal set in gelatin with hard boiled eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Jellied Veal

Ingredients

Directions

Prepare the veal

  1. Boil the veal until tender, then finely shred it.

  2. Place the shredded veal in a mold.

  3. Add the water used for boiling the veal and season with salt and pepper.

Assemble and set

  1. Layer hard boiled eggs at the bottom of the mold.

  2. Soak the gelatin in cold water, then add it to the cup of veal broth.

  3. Pour the gelatin mixture over the veal and eggs.

  4. Refrigerate until set.

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. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  2. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

  3. Egg + gelatintop 28% of all pairs
    Smell alikelow
    Cooked together1,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Veal + gelatintop 33% of all pairs
    Smell alikelow
    Cooked together39 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  5. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Pepper and egg barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal
Provides the meat and, through its cooking liquid, the savory body of the dish.
Gelatin
Sets the cooking liquid into a firm, sliceable jelly as it cools.
Hard boiled eggs
Add firm texture and a mild, rich contrast to the savory meat and jelly.

The step that matters

Soak the gelatin in cold water before adding it to the broth. Gelatin must hydrate in cold water first so it dissolves evenly into the warm broth. Added dry or unevenly, it can form lumps and set unevenly, leaving a weak or grainy jelly.

“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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