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Veal Broth or Jelly

A clear veal broth that can be thickened with rice and veal jelly, optionally served with cream or zwieback.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Meat and rice are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,481 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal Broth or Jelly

Ingredients

Directions

Prepare the bone

  1. Wash the veal bone thoroughly with cold and then warm water.

  2. Place the bone in a pot and cover with cold water.

  3. Bring the pot to a boil.

  4. Discard the first water.

Make the broth

  1. Add hot or cold water, skim carefully, add salt, and let it simmer gently for several hours.

  2. Strain the broth through a fine sieve or cheesecloth.

  3. When cool, set the broth on ice.

Thicken and serve

  1. To thicken, cook ½ cup of flaked rice in ½ cup of water with a little salt.

  2. Mix the cooked rice with ½ cup of veal jelly and serve.

  3. Optionally, add a few tablespoons of cream or serve the clear broth with zwieback.

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. Meat + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

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

  2. Veal + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

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

  3. Veal + ricetop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

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

  4. Rice + creamtop 23% of all pairs
    Smell alikelow
    Cooked together3,399 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Meat + creamtop 24% of all pairs
    Smell alikelow
    Cooked together2,248 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Veal bone
Releases gelatin and flavour into the water during long simmering, giving the broth body.
Flaked rice
Starch thickens the broth, giving it a fuller, softer texture.
Veal jelly
Adds gelatin and concentrated meat flavour, enriching body and mouthfeel.

The step that matters

Skimming during the simmer. Foam and fat rising during simmering can cloud the broth and add greasy flavour. Skimming carefully keeps the broth clear and clean-tasting, while gentle simmering avoids a cloudy, emulsified result.

“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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