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Veal Broth

A clear broth made by simmering a veal knuckle with water, rice or vermicelli, salt, and mace.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and mace work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 932 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Veal Broth

Ingredients

Directions

  1. Stew the knuckle of veal in 1 gallon of water.

  2. Add 2 ounces of rice or vermicelli, ¼ teaspoon salt, and 1 blade of mace.

  3. When the meat is thoroughly boiled and the liquid is reduced by half, it is ready for use.

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 + macetop 17% of all pairs
    Smell alikelow
    Cooked together932 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Veal + macetop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  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

Veal knuckle
Provides the meat and bones that give the broth its body and savory flavor.
Rice or vermicelli
Adds starch that lightly thickens the broth as it cooks.
Mace
Adds a warm, aromatic spice note to the broth.

The step that matters

Reducing the liquid by half. Simmering concentrates the flavor of the meat and bones as water evaporates. Stopping too early leaves a thin broth, while reducing too far makes it overly salty and strong.

Swap the mace

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

  1. Turmericfits better
  2. Celeryfits better
  3. Parsleyfits better
  4. Macethe original

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

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