Skip to main content
Main

Veal Soup with Dumplings

A veal broth with dumplings made from flour, baking powder, butter, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Veal Soup with Dumplings

Ingredients

Directions

Make the broth

  1. Wash the veal joints.

  2. Place them in a large kettle with 1 gallon of warm water.

  3. Cover closely and bring to a boil.

  4. Skim off any foam.

  5. Cook slowly for 2 hours.

  6. Add salt and pepper after skimming.

  7. Once the meat is tender, remove it from the broth.

  8. Add hot water as needed.

  9. Add a piece of butter the size of an egg.

  10. Bring to a boil.

Make and cook the dumplings

  1. In a bowl, sift together the flour, baking powder, and a pinch of salt.

  2. Add enough milk to make a soft dough.

  3. Roll it out to ½ inch thick.

  4. Cut with a small cutter.

  5. Drop the dumplings into the boiling soup one by one.

  6. Cover quickly.

  7. Cook for 10 minutes.

  8. Serve immediately.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal joints
Provide the meat and collagen that give the broth its body and rich flavor.
All-purpose flour
Forms the dough structure that gives the dumplings their body as they cook.
Baking powder
Releases gas as it reacts with liquid and heat, helping the dumplings rise and turn light.
Butter
Adds richness and fat to the broth, improving mouthfeel and flavor.
Milk
Hydrates the flour into a soft dough, adding tenderness and browning in the dumplings.

The step that matters

Drop the dumplings into the boiling soup and cover quickly. The soup must be at a full boil when the dumplings go in, so the outside sets quickly and the dumplings cook through. Covering right away traps steam, helping them rise and cook evenly.

“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

Veal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes