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Veal Broth with Barley or Sago

A clear veal broth flavored with barley or sago, enriched with milk and egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and barley work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 598 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓

Veal Broth with Barley or Sago

Ingredients

Directions

Prepare

  1. Soak the barley or sago in a basin of water for a few minutes.

  2. Remove skin from the veal and cut it into small pieces.

Make the broth

  1. Place the veal in a stew-pan with 2 to 8 cups of cold water and a pinch of salt.

  2. Bring the mixture to a boil slowly.

  3. Skim off any foam that forms.

  4. Simmer gently for 2 to 3 hours.

  5. Add the soaked barley or sago half an hour before finishing the broth.

  6. Strain the broth.

  7. Return the strained broth to a clean saucepan.

Finish and serve

  1. Mix the milk and egg yolk, then stir the mixture into the broth.

  2. Heat until combined.

  3. Season to taste.

  4. 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. Milk + barleytop 14% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: ethyl octanoate (fruity).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Veal + barleytop 23% of all pairs
    Smell alikelow
    Cooked together162 recipes

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

  4. Veal + milktop 24% of all pairs
    Smell alikemoderate
    Cooked together2,013 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Veal
Releases flavor and gelatin into the water as it simmers, giving the broth body and savor.
Barley or sago
Its starch swells during simmering, thickening the broth and adding body.
Milk
Adds richness and a softer, creamier texture to the finished broth.
Egg yolk
Enriches and lightly thickens the broth as it gently heats.

The step that matters

Heat until combined. Egg yolk thickens through gentle heat but can curdle or turn grainy if the broth boils after it is added, so keep the heat low and stir steadily.

“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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