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Veal Broth

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and parsley match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,762 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Veal Broth

Ingredients

Directions

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

  2. Add the rice, salt, and mace.

  3. Cook until the liquid is reduced by half.

  4. Twenty minutes before serving, add chopped parsley.

  5. Serve all together.

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. Rice + parsleytop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

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

  2. Mace + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together4,268 recipes

    Shared aroma: myristicin (spice, warm).

  3. Rice + macetop 17% of all pairs
    Smell alikelow
    Cooked together932 recipes

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

  4. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 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 knuckle
Releases gelatin and flavour into the water, giving the broth body and depth.
Rice
Thickens the broth as its starch releases during simmering.
Mace
Adds a warm, aromatic spice note to the broth.

Swap the mace

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

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

Fit is the average pairing score against veal, rice, parsley. 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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