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Mullagatawny-soup

A Scottish veal broth with onions, peppercorns, and optional bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Veal and onion are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 6,841 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Mullagatawny-soup

Ingredients

Directions

Prepare the stock

  1. Break and wash a knuckle of good veal.

  2. Boil the veal in 3 quarts of water with black and Jamaica peppercorns.

  3. Place wooden or tinned skewers in the bottom of the stew-pan to prevent sticking.

  4. Add a few slices of bacon if desired.

  5. Skim the stock when it boils and let it simmer for 1.5 hours.

Brown the veal and onions

  1. Cut the breast of veal into small bits, adding trimmings, bones, and gristles to the boiling water.

  2. Fry the bits of veal and sliced onions in a deep stew-pan until lightly browned.

Finish the soup

  1. Add the strained stock to the veal and onions, skim carefully, 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. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

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

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

What each ingredient does

Veal
Provides rich meat flavour and gelatine from the bones and gristle that gives body to the stock.
Black and jamaica peppercorns
Add warm, pungent aroma to the stock as it simmers.
Onions
Sweeten and deepen the flavour when fried until lightly browned.
Bacon
Adds smoky, salty fat that enriches the stock's flavour.

The step that matters

Skimming the stock. Foam and fat rise to the surface as the stock boils. Skimming removes impurities that would make the soup cloudy and greasy, so it stays clear and clean-tasting.

“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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