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Jelly Broth, or Jelly Steiv

A clear broth made from veal, beef, poultry trimmings, stock, parsley, and green onions, simmered until gelatinous.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Jelly Broth, or Jelly Steiv

Ingredients

Directions

Prepare

  1. Place the veal, beef, and any meat trimmings in a stock pot.

  2. Add 1 cup of stock and the parsley and green onions.

Simmer

  1. Stew over gentle heat until the largest piece of meat is cooked through.

  2. Add more boiling stock and simmer for about 4 hours, skimming frequently.

  3. Strain the broth through a fine sieve for use.

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

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

  2. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

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

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

  4. Beef + meattop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Beef + parsleytop 16% of all pairs
    Smell alikemoderate
    Cooked together5,866 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 knuckle
Releases collagen and gelatin into the liquid, giving the broth its body and jelly-like set.
Lean beef
Adds meaty flavour to the stock during the long, gentle simmer.
Poultry or meat bones and trimmings
Add extra collagen and savoury depth to the broth.

The step that matters

Simmering with skimming. Keeping the heat gentle and skimming off the foam and fat as it rises keeps the broth clear and free of greasy, cloudy impurities. A rolling boil would emulsify fat into the liquid and make it murky.

Swap the parsley

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

  1. Garlicfits better
  2. Celeryfits better
  3. Thymefits better
  4. Parsleythe original

Fit is the average pairing score against veal, beef, meat, onion. 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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