Why it works: Veal and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Veal Broth
Ingredients
Directions
Place the neck or knuckle of veal in a large pot.
Cover with water and bring to a boil.
Reduce heat and simmer for several hours until the meat is tender.
Skim off any foam that forms on the surface.
Season with coarse sea salt and pepper to taste.
Strain the broth and discard the solids.
Serve hot, optionally garnished with herbs.
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.
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Veal + peppertop 19% of all pairsSmell alikemoderateCooked together10,049 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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