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Scotch Bariev Broth

A veal broth made with Scotch barley, onions, celery, turnips, and seasoned with salt, cayenne pepper, and port.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Barley and turnip match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 629 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Scotch Bariev Broth

Ingredients

Directions

Make the broth

  1. Rinse the Scotch barley in clean water.

  2. Place the barley and knuckle of veal in a stewpan and cover with cold water.

  3. Slowly bring to a boil, skimming off any foam.

  4. Add the onions and simmer for 2 hours.

  5. Skim again, then add the sliced celery and turnips.

  6. Season with coarse sea salt and let it stew for 1.5 hours.

  7. Remove the veal and serve the broth alone.

Make the sauce for the veal

  1. To serve the veal, take 2 pints of the broth and heat in a stewpan.

  2. Whisk in the flour until it boils, then add cayenne pepper and port.

  3. Boil for 2 minutes, strain over the veal, and 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. Barley + turniptop 2% of all pairs
    Smell alikestrong
    Cooked together629 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Celery + turniptop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Barley + celerytop 6% of all pairs
    Smell alikemoderate
    Cooked together571 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

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

What each ingredient does

Scotch barley
Thickens the broth as its starch releases during long simmering, giving body.
Knuckle of veal
Gelatin-rich bone and connective tissue enrich the broth with body and savory flavor.
Flour
Thickens the sauce when whisked into hot broth, giving it a smooth, coating texture.
Port
Adds sweetness and depth of flavor to the sauce.

The step that matters

Whisk in the flour until it boils. Flour added to hot liquid clumps unless whisked in constantly, and it must boil to fully cook out its raw starch taste and thicken the sauce.

Swap the onion

How well each one fits the dish's main ingredients (barley, veal, celery, turnip, flour, pepper):

  1. Leekfits better
  2. Carrotfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against barley, veal, celery, turnip, flour, pepper. 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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