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Veal Broth

A clear broth made from veal knuckle, rice, herbs, and turnips, finished with cream, butter, and a small roll.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Onion and turnip match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 7,585 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Veal Broth

Ingredients

Directions

Make the broth

  1. Stew the knuckle of veal in 3 quarts of water with rice, salt, and mace until the liquid is reduced by half.

  2. Remove the meat and set it aside.

  3. In the same pot, add an onion, herbs, and 5 pints of water. Cover and simmer on low heat for 4 to 5 hours.

  4. Strain the broth and refrigerate overnight.

  5. Remove the fat and sediment.

Finish and serve

  1. Simmer the broth with diced turnips until tender, seasoning with salt and pepper.

  2. Mix flour with cream and butter until smooth, then add to the soup.

  3. Simmer a small roll in the soup until soaked through, then 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. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + flourtop 7% of all pairs
    Smell alikestrong
    Cooked together2,874 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rice + turniptop 8% of all pairs
    Smell alikemoderate
    Cooked together824 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  5. Turnip + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together5,252 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Veal knuckle
Releases gelatin and savoury flavour into the water, giving the broth body and richness.
Rice
Adds body and starch to the broth as it cooks.
Turnips
Add mild sweetness and soft texture to the finished soup.
Cream
Adds richness and a smooth, velvety texture to the soup.
Flour
Thickens the cream and butter mixture so it blends smoothly into the soup.
Small roll
Soaks up broth and becomes soft, adding bulk and body to the soup.

The step that matters

Adding the flour, cream and butter mixture. Flour mixed smooth with cream and butter avoids lumps when stirred into hot soup. Adding it to boiling liquid without simmering gently can cause the flour to clump and the cream to curdle.

Swap the mace

How well each one fits the dish's main ingredients (veal, rice, onion, turnip, pepper, flour, cream):

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

Fit is the average pairing score against veal, rice, onion, turnip, pepper, flour, cream. 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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