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Meat Jelly

A gelatinous dish made from simmered beef, poultry trimmings, vegetables, herbs, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,873 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Meat Jelly

Ingredients

Directions

Make the stock

  1. Combine the beef and poultry trimmings with the water in a saucepan and bring to a slow boil, skimming carefully.

  2. Add the chopped carrot, onion, shallots, herbs, peppercorns, and salt; simmer gently for 4 hours.

  3. Strain the mixture through a fine sieve or jelly bag.

Set the aspic

  1. When cold, mix in the gelatin that has been soaked in cold water.

  2. If the jelly is not clear, reheat and clarify as needed.

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. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Clove + shallottop 5% of all pairs
    Smell alikestrong
    Cooked together1,677 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Carrot + shallottop 8% of all pairs
    Smell alikemoderate
    Cooked together803 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

Shin of beef
Releases collagen and gelatine into the stock, giving the aspic body and a rich savoury flavour.
Gelatine
Sets the cooled liquid into a firm, sliceable jelly.
Poultry trimmings
Add extra collagen and savoury depth to the stock.

The step that matters

Skimming the stock. Skimming removes coagulated proteins and fat as the liquid heats, keeping the stock clear and preventing a cloudy, greasy aspic.

Swap the clove

How well each one fits the dish's main ingredients (beef, carrot, onion, shallot):

  1. Parsleyfits better
  2. Thymefits better
  3. Capersfits better
  4. Clovethe original

Fit is the average pairing score against beef, carrot, onion, shallot. 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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