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Veal Broth

A clear broth made by simmering knuckle veal and bone in water with salt, served with egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and rice are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 1,119 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Veal Broth

Ingredients

Directions

Prepare

  1. Cut all the meat from the knuckle and chop the bone very small.

Simmer and strain

  1. Place the meat and bone in a pan with cold water and salt.

  2. Simmer for three hours.

  3. Strain the broth and remove all fat when cold.

Serve

  1. To serve, pour a cup of the hot stock over a well-beaten egg for a nourishing soup.

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 + 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 veal
Provides the meat and bone that release gelatin and flavour into the broth during long simmering.
Cold water
Starts the extraction so collagen and flavour dissolve gradually into the liquid as it heats.
Rice or barley
Adds body and a little starch to the broth, thickening it slightly as it cooks.

The step that matters

Simmer gently for three hours. A gentle simmer draws gelatin and flavour out of the bone without clouding the broth. A hard boil emulsifies fat and fragments into the liquid, making it cloudy and greasy.

“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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