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Veal Broth

A clear broth made by simmering a veal knuckle with water, mace, onion, celery, parsley, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Veal Broth

Ingredients

Directions

Make the broth

  1. Stew the knuckle of veal in 3 quarts of water.

  2. Add the mace, onion, celery, parsley, pepper, and salt.

  3. Simmer gently until the liquid reduces to 2 quarts.

  4. Remove the meat.

Finish and serve

  1. Add the cooked rice or vermicelli to the broth.

  2. Simmer until tender.

  3. Serve with parsley and 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.

  1. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Celery + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,169 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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 meaty flavor into the water, giving the broth body and richness.
Rice or vermicelli
Adds starchy body and bulk to the broth, softening as it simmers.
Onion
Contributes savory, aromatic sweetness that deepens the broth's flavor.
Celery
Adds a fresh, vegetal aroma that rounds out the broth's flavor.

The step that matters

Simmer gently until the liquid reduces to 2 quarts. A gentle simmer draws flavor and gelatin from the veal slowly while keeping the broth clear. A hard boil makes it cloudy and can break up the meat and fat into the liquid.

Swap the mace

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

  1. Thymefits better
  2. Turmericfits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against veal, onion, celery, parsley, pepper, 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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