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A Cheaper Meat Jelly

A gelatinous dish made by simmering pig's foot, veal or beef neck, onion, carrot, parsley, spice, ham, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

A Cheaper Meat Jelly

Ingredients

Directions

Make the jelly

  1. Combine the pig's foot, neck of veal or beef, onion, carrot, parsley, spice, and ham in a large pot.

  2. Add the water and bring to a boil.

  3. Reduce heat and simmer very slowly for 5 to 6 hours.

  4. Strain the mixture to obtain the jelly, discarding solids.

Richer option

  1. For a richer flavor, use leftover broth from boiled fowl or veal instead of water.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

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

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

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  4. Veal + carrottop 15% of all pairs
    Smell alikelow
    Cooked together3,015 recipes

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

  5. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 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

Pig's foot
Releases collagen during long simmering, which turns the liquid into a jelly when chilled.
Neck of veal or beef
Adds meaty flavor and gelatin-rich connective tissue that helps the broth set.
Lean ham
Contributes savory, salty depth to the broth.
Onion
Adds aromatic sweetness and background flavor to the broth.
Carrot
Adds mild sweetness and body to the broth.

The step that matters

Simmer very slowly. A gentle simmer extracts collagen and flavor without clouding the liquid. A hard boil emulsifies fat into the broth and makes the jelly cloudy and greasy.

Swap the onion

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

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

Fit is the average pairing score against veal, carrot, parsley, ham. 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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