Name: Veal Broth
Ingredients: 1 knuckle of veal; 1 gallon of water; ¼ teaspoon coarse sea salt; 2 ounces rice or vermicelli

Why it works: Veal and rice are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 1,119 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Veal Broth

Ingredients

1 knuckle of veal
1 gallon of water
¼ teaspoon coarse sea salt
2 ounces rice or vermicelli

Directions

Make the broth

Place the knuckle of veal in a gallon of water with a little salt.
Simmer gently until the liquid is reduced to two quarts.
Remove the meat.

Finish and serve

Add the rice or vermicelli to the soup.
Cook until tender.
Serve the meat with the mucilaginous parts in the soup or with melted butter.

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.

Veal + ricetop 19% of all pairs

Smell alikemoderate

Cooked together1,119 recipes

Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Veal knuckle: Releases gelatin and flavour into the water, giving the broth body and richness.
Rice or vermicelli: Absorbs liquid and softens, adding starch and bulk to the soup.

“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.