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Jelly Broth, or Jelly Steic

A clear broth made from veal, lean beef, poultry trimmings, stock, parsley, and green onions, simmered for hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 Steic

Ingredients

Directions

  1. Put the veal, lean beef, and poultry trimmings in a stock pot.

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

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

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

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

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

  5. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 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
Releases gelatin and body into the broth as it simmers slowly.
Poultry trimmings and bones
Add gelatin and savory depth to the broth during long simmering.
Lean beef
Contributes meaty flavor to the broth during the long simmer.

The step that matters

Skim frequently. Simmering draws impurities and fat to the surface; removing 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, onion):

  1. Garlicfits better
  2. Celeryfits better
  3. Pepperfits about as well
  4. Parsleythe original

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

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