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To Glaze Tongues, Fricandeaux, Hams, Sfc.

A glaze made from veal knuckle, beef shin, poultry feet, bacon, and broth of cow‑heels or calf's head.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and beef are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 3,784 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

To Glaze Tongues, Fricandeaux, Hams, Sfc.

Ingredients

Directions

Prepare and reduce

  1. Cut down the knuckle of veal, shin of beef, feet, and trimmings of poultry, and slice the bacon.

  2. Heat these ingredients over a high flame.

  3. Pour in a little broth made from cow-heels or calf's head.

  4. Stew until the mixture becomes a strong jelly.

Store and use

  1. Strain the mixture and store it for later use.

  2. When ready to use, heat the glaze in a water bath.

  3. Brush the glaze over the tongue or meat, repeating if necessary.

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 + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

What each ingredient does

Knuckle of veal
Its collagen-rich connective tissue dissolves into gelatin, giving the glaze its jelly body.
Shin of beef
Its connective tissue breaks down into gelatin during long stewing, thickening the glaze.
Feet and trimmings of poultry
Their collagen releases gelatin, helping the stock set into a firm jelly.
Bacon
Its fat and savoury flavour add richness and depth to the glaze.
Broth from cow-heels or calf's head
Adds more gelatin and body, strengthening the jelly as it reduces.

The step that matters

Stewing until a strong jelly forms. Collagen in bones, feet and connective tissue must break down slowly into gelatin. Stopping too early leaves a thin liquid, while over-reducing can make the glaze too stiff to brush on.

“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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