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Veal Broth

A clear broth made by simmering veal with water, salt, and a red pepper pod, served with boiled rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and onion are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 10,433 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal Broth

Ingredients

Directions

Prepare the broth

  1. Trim excess fat from the veal.

  2. In a pot, combine veal and cold water; simmer gently for 2 hours. Optionally, add a small piece of onion to the meat while cooking to reduce any strong flavor.

  3. Strain the broth and let it cool.

  4. Remove all fat from the cooled broth.

Season and serve

  1. Heat a small amount of broth in a saucepan; season with salt and add the red pepper pod briefly.

  2. Add boiled rice to the broth and let it stand for a few moments 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. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  2. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  3. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  4. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

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

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

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

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

What each ingredient does

Veal
Gives the broth its meaty body and rich flavor as it simmers with the bone.
Red pepper pod
Adds heat and aroma to the broth when briefly added to the hot liquid.
Boiled rice
Adds bulk and soaks up the broth, making the dish more filling.

The step that matters

Remove all fat from the cooled broth. Fat that is not skimmed off once the broth has cooled will float and make the broth greasy. Chilling lets the fat rise and set on the surface, so it lifts off cleanly.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (veal, pepper, rice):

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

Fit is the average pairing score against veal, pepper, 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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