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Veal Broth

A clear broth made by simmering veal with vegetables and optional herbs, reduced to a flavorful stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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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 using, add thyme and parsley.

  4. Bring to a boil.

  5. Reduce heat and simmer until the broth reduces to 2 cups.

  6. If desired, add rice or pearl barley after skimming the broth.

  7. Cook until tender.

  8. For a delicate option, mix in boiled flour instead of rice or barley.

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 body and savoury flavour.
Onions
Add sweetness and aromatic depth as they soften and release flavour into the broth.
Turnip
Contributes mild sweetness and earthy aroma to the simmering liquid.
Rice or pearl barley
Optional starch that gives the broth a slightly thicker, more full-bodied texture.

The step that matters

Simmer gently until the broth reduces to 2 cups. A gentle simmer extracts flavour and gelatin from the veal while keeping the broth clear. A hard boil emulsifies fat and fine particles into it, making it cloudy and greasy.

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.

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