Skip to main content
Main

Veal Broth

A clear veal broth made with veal neck, water, turnip, onions, celery, peppercorns, optional thyme, parsley, rice or barley, or boiled flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal Broth

Ingredients

Directions

  1. Place the veal in a clean pot with 4 cups of water.

  2. Add the chopped turnip, onions, celery, and peppercorns.

  3. If desired, include thyme and parsley.

  4. Bring to a boil, then reduce heat and simmer until the broth reduces to 2 cups.

  5. If using rice or barley, wash it and add it after skimming the broth.

  6. Alternatively, for a delicate flavor, use boiled flour.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Celery + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together3,193 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Veal
Provides the meat and gelatin that give the broth its body and rich flavor.
Onions
Add sweetness and savory depth as they cook slowly into the broth.
Turnip
Contributes mild sweetness and aromatic flavor to the simmered broth.
Rice or pearl barley
Optional starch that adds slight thickness and body to the broth.

The step that matters

Simmering until reduced to 2 cups. Gentle simmering keeps the broth clear, while boiling hard emulsifies fat and clouds it. Reducing concentrates flavor and gelatin from the veal bones and meat.

Swap the thyme

The recipe marks thyme as optional. How well each one fits the dish's main ingredients (veal, turnip, onion, celery, parsley, rice, flour):

  1. Capersfits better
  2. Turmericfits about as well
  3. Thymethe original
  4. Marjoramfits about as well

Fit is the average pairing score against veal, turnip, onion, celery, parsley, rice, flour. 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.

More veal broth recipes

with Rice 7 See all 133 →

You might also like

Cream of Celery SoupCream of Celery Soup113 recipesRice FrittersRice Fritters84 recipesVeal PattiesVeal Patties50 recipesSteamed RiceSteamed Rice48 recipes