Skip to main content
Main

Veal Broth

A clear broth made with veal, rice, onions, turnips, carrots, salt, and parsley.

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

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 ↓

Veal Broth

Ingredients

Directions

Prepare

  1. Wash the rice and place it in a large pot.

  2. Chop the onions and add them to the pot.

  3. Add the veal pieces and cover with water, 2-3 inches above the meat.

Cook

  1. Boil for 1 hour.

  2. Add the sliced turnips and carrots, along with the salt.

Finish and serve

  1. Just before serving, stir in the minced parsley.

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. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

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

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

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

What each ingredient does

Rice
Thickens the broth as its starch releases during long simmering.
Veal
Releases gelatin and savory flavor into the water, giving the broth body.
Onions
Contribute aromatic sweetness and depth to the broth as they cook.
Turnips
Add mild, slightly sweet vegetable flavor that softens during the long boil.
Carrots
Add natural sweetness and color to the broth as they soften.

The step that matters

Boil for 1 hour. A steady simmer, not a hard rolling boil, lets the veal and rice release flavor and starch gently while keeping the broth clear. Vigorous boiling can cloud the liquid and toughen the meat.

Swap the onion

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

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

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

Carrot SoupCarrot Soup134 recipesRice FrittersRice Fritters84 recipesVeal PattiesVeal Patties50 recipesSteamed RiceSteamed Rice48 recipes