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Veal Broth

A broth made from veal, bones, and aromatics, simmered and served with rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Veal Broth

Ingredients

Directions

Prepare

  1. Cut the veal and bones into pieces.

  2. Place them in a white-lined saucepan with peppercorns, mace, and shallot.

Make the broth

  1. Simmer gently until all strength is extracted.

  2. Strain the broth and return it to the pan.

Finish and serve

  1. Add rice and a little milk, then cook until the rice is tender.

  2. Season with salt and pepper, 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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Shallot + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together284 recipes

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

  3. Shallot + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

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

  4. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Meat + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 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
Gives the broth its meaty flavour and body as it simmers.
Veal bones
Release gelatin and minerals during long simmering, adding richness and body to the broth.
Shallot
Adds a mild, aromatic onion-like sweetness to the broth.
Rice
Thickens the broth slightly as its starch softens during cooking.
Milk
Adds creaminess and softens the broth's flavour.

The step that matters

Simmer gently until all strength is extracted. A gentle simmer draws flavour and gelatin from the veal and bones slowly. A rolling boil makes the broth cloudy and can toughen the meat, so keep the liquid barely moving.

Swap the mace

How well each one fits the dish's main ingredients (veal, meat, shallot, rice, milk, pepper):

  1. Turmericfits better
  2. Thymefits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against veal, meat, shallot, rice, milk, 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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