Skip to main content
Main

Veal Geavy

A veal bone broth made with knuckle, neck, bacon, herbs, and lemon peel, simmered for three hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal Geavy

Ingredients

Directions

Prepare the broth

  1. Divide the bones from the knuckle of veal.

  2. Place the bones, scrag of neck, bacon, parsley, thyme, lemon peel, and pepper in a stewpot.

  3. Add enough water to cover the ingredients.

  4. Boil and skim the mixture.

Simmer and strain

  1. Cover the pot tightly and simmer for three hours.

  2. Strain the mixture and let it cool.

  3. Skim off the fat and take the jelly from the sediment.

  4. Pound some mace finely, boil it with 2 teaspoons of water, and add it to the gravy.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Thyme + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  5. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

What each ingredient does

Veal knuckle
Its bones and connective tissue release gelatin, giving the broth body and a jelly-like set when cooled.
Scrag of neck
Adds meat and collagen that enrich the flavor and body of the broth during long simmering.
Bacon
Contributes savory, smoky fat that deepens the overall flavor of the broth.

The step that matters

Skim the mixture after boiling. Foam and impurities rise to the surface as the liquid first heats. Removing them early keeps the broth clear and clean-tasting rather than cloudy or scummy.

Swap the thyme

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

  1. Marjoramfits about as well
  2. Thymethe original
  3. Sagefits about as well
  4. Tarragonfits about as well

Fit is the average pairing score against veal, parsley, lemon, pepper. 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.

More veal broth recipes

with Rice 7 See all 133 →

You might also like

Lemon SauceLemon Sauce236 recipesVeal PattiesVeal Patties50 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes