Skip to main content
Main

Jelly Broth, or Jelly Stew

A clear broth made by simmering veal, lean beef, and poultry or meat trimmings with stock, parsley, and green onions.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Jelly Broth, or Jelly Stew

Ingredients

Directions

Prepare

  1. Place the veal, lean beef, and any trimmings or bones in a stock pot.

  2. Add 1 cup of stock and the parsley and green onions.

Simmer

  1. Simmer over gentle heat until the largest piece of meat is cooked through, about 4 hours.

  2. Skim frequently and add more boiling stock as needed.

Strain

  1. Strain the broth through a fine sieve 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. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  3. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Beef + meattop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Beef + parsleytop 16% of all pairs
    Smell alikemoderate
    Cooked together5,866 recipes

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

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

What each ingredient does

Veal knuckle
Contributes gelatin and body, giving the broth its jelly-like texture when cooled.
Lean beef
Adds meaty flavour to the broth as it simmers.
Poultry or meat trimmings and bones
Release collagen and savoury flavour into the liquid during long simmering.

The step that matters

Skimming during the simmer. Impurities and fat rise to the surface as the meat cooks. Skimming them regularly keeps the broth clear and clean-tasting rather than cloudy or greasy.

Swap the parsley

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

  1. Garlicfits better
  2. Celeryfits better
  3. Thymefits better
  4. Parsleythe original

Fit is the average pairing score against veal, beef, meat, onion. 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.

You might also like

Beef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipes