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Broth

A veal broth thickened with curry powder, flour, and salt, simmered until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and veal are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 5,886 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Broth

Ingredients

Directions

Make the broth

  1. Put the broth on the fire and bring it to a boil.

  2. Skim it clean and let it simmer for 30 minutes.

Finish the curry

  1. Mix the curry powder, flour, and salt with a little cold water.

  2. Add this mixture to the soup and simmer gently until the veal is tender.

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. Flour + vealtop 28% of all pairs
    Smell alikelow
    Cooked together5,886 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Curry powder
Provides the main spiced flavour of the broth.
Flour
Thickens the broth as it simmers, giving it body.
Veal
Supplies the meat that becomes tender during the gentle simmer.

The step that matters

Adding the curry mixture to the soup. Flour mixed with curry powder must be smoothed into cold water first, otherwise it clumps. Simmering gently rather than boiling keeps the flour thickening even and the meat tender.

“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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