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A Very Nourishing Veal Broth

A nourishing broth made from veal knuckle, old fowl, mutton shank bones, mace, peppercorns, and onion.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Veal and mutton are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,394 recipes. Both carry 1-nonanal, which smells fatty, waxy. The science ↓

A Very Nourishing Veal Broth

Ingredients

Directions

  1. Combine the knuckle of veal, old fowl, shank bones, mace, peppercorns, and onion in a pot.

  2. Add enough water to cover the ingredients.

  3. Bring to a boil, then reduce heat and simmer for several hours.

  4. Skim off any fat that rises to the surface.

  5. Strain the broth before serving.

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. Veal + muttontop 14% of all pairs
    Smell alikelow
    Cooked together1,394 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  2. Mace + oniontop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

  3. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

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

  4. Veal + macetop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

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

  5. Mutton + oniontop 18% of all pairs
    Smell alikelow
    Cooked together4,531 recipes

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

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

What each ingredient does

Veal knuckle or shoulder
Releases gelatin and savory flavor into the broth as it simmers slowly.
Old fowl
Adds additional body and rich meaty flavor to the stock.
Shank bones of mutton
Contribute collagen and marrow, adding body and depth to the broth.
Onion
Adds sweet aromatic flavor that rounds out the broth.

The step that matters

Skimming off the fat. Fat that rises during simmering can make the broth greasy and cloudy. Removing it as it surfaces keeps the broth clear and clean-tasting.

Swap the mace

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

  1. Garlicfits better
  2. Celeryfits better
  3. Pepperfits better
  4. Macethe original

Fit is the average pairing score against veal, mutton, onion. 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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