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Veae Broth

A broth made by simmering veal, water, bread crust, mace, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mace and parsley are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 4,268 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Veae Broth

Ingredients

Directions

  1. Place the veal in a large pot with the water.

  2. Add the crust of bread, mace, and parsley.

  3. Cover the pot and bring to a boil.

  4. Let it boil for 3 hours, then skim off any impurities.

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

    Shared aroma: myristicin (spice, warm).

  2. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

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

  3. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  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
Provides the meat and collagen that give the broth its body and savory flavor.
Bread crust
Adds a little starch that can help lightly thicken and round out the broth.

The step that matters

Skimming off impurities after boiling. Proteins and fat that rise to the surface during a long boil can make the broth cloudy and greasy if they are not removed.

Swap the mace

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

  1. Marjoramfits better
  2. Sagefits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against veal, bread, 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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