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Veal Broth

A clear broth made from veal simmered for 59 hours, thickened with butter and flour, then seasoned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Veal Broth

Ingredients

Directions

Prepare the broth

  1. Prepare the veal by cutting it into pieces.

  2. Simmer the veal in water for 59 hours until tender.

  3. Strain the broth through a fine sieve.

Thicken and serve

  1. Melt the butter in a pot, then stir in the flour until smooth.

  2. Add the sieved broth to the pot and stir until it boils.

  3. Boil for three minutes, season to taste, and serve.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Veal + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,886 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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
Long simmering breaks down connective tissue and gelatin, giving the broth body and flavor.
Butter
Adds richness and fat, carrying flavor and smoothing the finished broth.
Flour
Cooked with the butter, it thickens the broth and gives it a silky body.

The step that matters

Stirring the flour into the butter until smooth. Lumps form if flour is added to hot fat without thorough stirring, because starch granules clump before they can disperse. Stirring until smooth lets the flour hydrate evenly when the broth is added, producing a uniformly thickened liquid.

“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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