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Veal Broth

A clear broth made from veal, water, onion, turnip, mace, salt, and rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Onion and turnip match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 7,585 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Veal Broth

Ingredients

Directions

Prepare the broth

  1. Place the veal pieces in a stewpan and pour in the water.

  2. Heat over medium heat and skim carefully.

  3. Add the onion, turnip, mace, and salt.

  4. Stew slowly for 2 hours.

Finish and serve

  1. Strain the broth through a sieve.

  2. Add the boiled rice and boil for an additional 10 minutes.

  3. Serve hot.

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

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + ricetop 8% of all pairs
    Smell alikemoderate
    Cooked together824 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  4. Onion + macetop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

  5. Mace + ricetop 17% of all pairs
    Smell alikelow
    Cooked together932 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Veal scrag
Releases flavour and gelatin into the water as it simmers, giving the broth body.
Rice
Thickens the broth slightly and adds body as it cooks in the liquid.

The step that matters

Skimming the broth after heating. Skimming removes the foam and coagulated proteins that rise as the water heats. Removing them early keeps the broth clear and free of off flavours.

Swap the mace

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

  1. Capersfits better
  2. Turmericfits better
  3. Celeryfits better
  4. Macethe original

Fit is the average pairing score against veal, onion, turnip, 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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