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Veal Broth

A clear broth made from veal, ham, fowls, game, allspice, mace, and beef broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Allspice and mace are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 3,189 recipes. Both carry methyleugenol, which smells clove, spice. The science ↓

Veal Broth

Ingredients

Directions

Prepare

  1. Cut the veal, ham, fowls, and game into pieces.

  2. Place them in a pot with 1 quart of water.

Make the broth

  1. Stew for 30 minutes.

  2. Add allspice and mace.

  3. Pour in the beef broth.

  4. Boil until the meat is tender.

Strain and finish

  1. Strain the broth and let it cool overnight.

  2. Remove the fat before using.

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. Allspice + macetop 7% of all pairs
    Smell alikemoderate
    Cooked together3,189 recipes

    Shared aroma: methyleugenol (clove, spice).

  2. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Ham + beeftop 15% of all pairs
    Smell alikemoderate
    Cooked together1,729 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

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

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

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

What each ingredient does

Veal
Provides the main body of meat, releasing gelatin and flavour into the broth as it simmers.
Fowls
Add rich meat flavour and gelatin, helping the broth set and feel full-bodied.
Ham
Adds savoury, salty depth to the broth.
Beef broth
Adds extra savoury flavour and body to the liquid.

The step that matters

Boil until the meat is tender. Boiling too hard can cloud the broth and toughen the meat. A gentle, steady simmer extracts flavour and gelatin while keeping the broth clear.

Swap the allspice

How well each one fits the dish's main ingredients (veal, ham, mace, beef):

  1. Nutmegfits better
  2. Clovefits better
  3. Pepperfits better
  4. Allspicethe original

Fit is the average pairing score against veal, ham, mace, beef. 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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