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Mullagatawny Soup

A veal broth thickened with flour, seasoned with peppercorns and cayenne, served with browned veal pieces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Veal and flour are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 5,886 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Mullagatawny Soup

Ingredients

Directions

Make the stock

  1. In a large pot, combine 3 quarts of water and 2 pounds of knuckle of veal.

  2. Bring the mixture to a boil.

  3. Add black peppercorns to the pot.

  4. Add Jamaica peppercorns to the pot.

  5. Simmer for 1.5 hours.

  6. Remove the knuckle of veal and strain the stock.

Finish the soup

  1. Cut 6 ounces of breast of veal into small pieces.

  2. Fry the veal pieces until browned.

  3. Mix 3/4 cup of flour with the strained stock.

  4. Add the browned veal pieces to the stock.

  5. Season with cayenne to taste.

  6. Season with salt to taste.

  7. Simmer until the meat is tender.

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 + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,886 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Veal knuckle
Gives the stock its body and rich meaty flavour as it simmers.
Flour
Thickens the stock, giving the soup a fuller, smoother body.
Breast of veal
Adds meat that browns for savoury flavour and becomes tender in the soup.

The step that matters

Frying the veal pieces until browned. Browning creates savoury, roasted flavours through the Maillard reaction. Pale, steamed veal will taste flat in the finished soup.

“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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