Skip to main content
Main

Jellied Veal

A gelatinous dish made by boiling veal, seasoning, and setting the broth to cool.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Sage and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,485 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Jellied Veal

Ingredients

Directions

Cook and season

  1. Boil the knuckle of veal slowly until the meat slips easily from the bones.

  2. Remove the veal from the broth and take out the bones.

  3. Chop the meat finely and season with salt, pepper, mace, sage, and thyme.

  4. Return the meat to the broth and boil until it is almost dry and stirs with difficulty.

Set and finish

  1. Turn the mixture into a mold and set aside until cold.

  2. Add the lemon juice just before removing from heat for improved flavor.

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. Sage + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,485 recipes

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

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

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

  3. Sage + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  5. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

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 into the broth, which firms the dish as it cools.
Mace
Adds a warm, aromatic spice flavor to the chopped meat.
Sage
Adds an earthy, aromatic herb flavor that complements the meat.
Thyme
Adds a savory, aromatic herb flavor to the seasoned meat.
Lemon juice
Adds acidity that brightens the rich, savory flavor of the meat.

The step that matters

Reducing the mixture until almost dry. Boiling off most of the liquid concentrates the meat and its natural gelatin so the mixture sets firmly when cold. Too much liquid will not set, while overcooking makes the meat tough or scorched.

Swap the mace

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

  1. Marjoramfits better
  2. Parsleyfits better
  3. Rosemaryfits better
  4. Macethe original

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

You might also like

Lemon SauceLemon Sauce236 recipesVeal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipes