Skip to main content
Main

Veal Broth

A clear broth made by simmering veal with vegetables and optional seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal Broth

Ingredients

Directions

Prepare

  1. Place the veal in a clean pot with 4 cups of water.

  2. Add the chopped turnip, onions, celery, peppercorns, and thyme and parsley if using.

Simmer the broth

  1. Bring to a boil, then reduce heat and simmer until the broth reduces to 2 cups.

  2. If using rice or pearl barley, wash it carefully and add it after skimming the broth.

  3. If using boiled flour, mix it in at the end for thickening.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Celery + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together3,193 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Veal
Gives the broth its meaty flavor and body as it simmers slowly in water.
Onions
Add sweetness and savory depth to the broth as they cook.
Turnip
Contributes mild sweetness and earthy flavor to the broth.
Celery
Adds aromatic, savory background flavor to the broth.
Boiled flour
Thickens the broth slightly, giving it more body.

The step that matters

Skimming the broth. Simmering releases foam and fat from the meat that rise to the surface. Skimming them keeps the broth clear and prevents off-flavors and a greasy texture.

Swap the thyme

The recipe marks thyme as optional. How well each one fits the dish's main ingredients (veal, turnip, onion, celery, parsley, rice, flour):

  1. Capersfits better
  2. Turmericfits about as well
  3. Thymethe original
  4. Marjoramfits about as well

Fit is the average pairing score against veal, turnip, onion, celery, parsley, rice, flour. 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 →

You might also like

Cream of Celery SoupCream of Celery Soup113 recipesRice FrittersRice Fritters84 recipesVeal PattiesVeal Patties50 recipesSteamed RiceSteamed Rice48 recipes