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Curry, or Mullaga-tawny Soup

A veal curry soup simmered with black peppercorns and allspice, then veal pieces fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Curry, or Mullaga-tawny Soup

Ingredients

Directions

Prepare

  1. Cut the veal into pieces about 2 inches by 1 inch.

Make the broth

  1. Place the trimmings in a stew-pan with water and add the black peppercorns and allspice.

  2. Bring to a boil, skim the surface, and let it boil for 1.5 hours.

  3. Strain the broth.

Brown the veal

  1. Fry the veal pieces in butter until nicely browned.

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 + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Allspice + buttertop 25% of all pairs
    Smell alikemoderate
    Cooked together4,325 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Veal + allspicetop 25% of all pairs
    Smell alikelow
    Cooked together509 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Breast of veal
Its connective tissue breaks down during long boiling, giving the broth body and richness.
Butter
Conducts heat for frying and browns the veal, adding color and nutty flavor.
Black peppercorns
Release sharp, peppery aroma into the broth as it simmers.
Allspice berries
Add warm, clove-like aroma to the broth.

The step that matters

Browning the veal pieces. Browning needs a dry surface and enough space in the pan. Wet or crowded pieces steam instead of browning, so the color and savory flavor stay pale.

Swap the allspice

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

  1. Sagefits better
  2. Parsleyfits better
  3. Capersfits better
  4. Allspicethe original

Fit is the average pairing score against veal, butter. 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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