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Soup

Veal Broth

A clear broth made by simmering veal knuckle pieces with water, rice, salt, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and parsley match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,762 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Veal Broth

Oven, in the book's wordsA hot oven

Ingredients

Directions

  1. Place the veal pieces in a stewpan with cold water, rice, and salt.

  2. Boil gently for 1.5 hours.

  3. Add the chopped parsley to the broth for the last 3 minutes before removing from heat.

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 + parsleytop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 recipes

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

  3. Veal + ricetop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Knuckle of veal
Releases collagen and gelatin into the water, giving the broth body and richness.
Rice
Thickens the broth slightly as its starch cooks into the liquid.

The step that matters

Boil gently rather than rapidly. A gentle simmer keeps the broth clear and lets collagen from the veal dissolve slowly. A hard rolling boil emulsifies fat and fine particles into the liquid, making it cloudy and greasy.

Swap the parsley

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

  1. Turmericfits better
  2. Celeryfits better
  3. Parsleythe original
  4. Nutmegfits about as well

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

More veal broth recipes

with Rice 7 See all 133 →

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