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Veal Broth

A clear broth made by simmering veal, vegetables, and barley for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal Broth

Ingredients

Directions

Make the broth

  1. Cut the meat into small pieces and place it in a stewpan with the cold water.

  2. Bring slowly to a boil, skim off any foam, add a little salt, and simmer gently for 1 hour.

  3. Add the rice or pearl barley and the diced vegetables.

  4. Simmer gently for 3 hours, then strain the broth and return it to the stewpan.

Finish and serve

  1. Add the meat back to the broth, removing any bone fragments from the vegetables and barley before returning them.

  2. Bring to a boil, sprinkle in the parsley, season to taste, and serve.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  5. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

What each ingredient does

Veal neck or knuckle
Releases gelatin and flavour into the water, giving the broth body and savour.
Rice or pearl barley
Adds starch that thickens the broth slightly and gives it a soft, filling texture.
Onion
Contributes sweetness and aroma as it softens and flavours the broth.
Carrot
Adds natural sweetness and colour to the broth.

The step that matters

Skimming the foam while bringing the broth to a boil. Foam is coagulated protein and impurities that cloud the broth and can taste bitter. Skimming as it rises keeps the broth clear and clean-flavoured, and bringing it up slowly helps this happen.

Swap the onion

How well each one fits the dish's main ingredients (veal, carrot, turnip, celery, parsley, rice, pepper):

  1. Parsnipfits better
  2. Leekfits better
  3. Okrafits better
  4. Onionthe original

Fit is the average pairing score against veal, carrot, turnip, celery, parsley, rice, pepper. 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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