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Veal Broth

A clear broth made by simmering veal, vegetables, and barley for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal Broth

Ingredients

Directions

Make the broth

  1. Cut the veal into small pieces and place in a stew pan with the cold water.

  2. Bring slowly to a boil, skim off any foam, add a little salt, and simmer gently for 1 hour.

  3. Add the rice or pearl barley (blanched) and the diced vegetables.

  4. Simmer gently for 3 hours, then strain the broth and return it to the stew pan.

Finish and serve

  1. Remove any bone fragments from the vegetables and pearl barley, then return them to the broth.

  2. Bring to a boil, sprinkle in the parsley, season to taste, 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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  5. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

What each ingredient does

Veal neck or knuckle
Releases gelatin and flavor into the water, giving the broth body and depth.
Rice or pearl barley
Adds starch that lightly thickens the broth and gives it body.
Carrot, turnip, onion, and celery
Contribute sweetness and aromatic flavor as they cook slowly in the broth.

The step that matters

Bring slowly to a boil and skim off the foam. Starting with cold water and heating gently lets impurities and proteins rise to the surface as foam. Skimming them removes it, keeping the broth clear and clean-tasting.

Swap the onion

How well each one fits the dish's main ingredients (veal, carrot, turnip, celery, parsley, rice, pepper):

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

Fit is the average pairing score against veal, carrot, turnip, celery, parsley, rice, 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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