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Veal Broth

A clear veal broth made by simmering a knuckle of veal with rice, salt, white pepper, mace, and onions.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and onion are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 10,433 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal Broth

Ingredients

Directions

Make the broth

  1. Place the knuckle of veal in a stewpan with rice and salt.

  2. Pour in cold water and simmer over low heat for 1.5 hours, skimming off any scum.

  3. Add white pepper, mace, and onions, then stew for another 1.5 hours.

Serve

  1. Remove the meat and serve the broth in a tureen.

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. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  2. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  3. Mace + oniontop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

  4. Rice + macetop 17% of all pairs
    Smell alikelow
    Cooked together932 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 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 flavour into the water, giving the broth body and savoury depth.
Rice
Thickens the broth slightly as its starch dissolves during the long simmer.
Onions
Add sweetness and aromatic flavour to the broth as they cook.

The step that matters

Skimming off the scum while simmering. Scum rises as proteins coagulate from the meat. Removing it keeps the broth clear and prevents off-flavours from returning into the liquid.

Swap the white pepper

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

  1. Turmericfits better
  2. Nutmegfits better
  3. Celeryfits better
  4. White pepperthe original

Fit is the average pairing score against veal, rice, mace, 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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