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Boiling Meat

A broth made by simmering a calf's head with herbs, onion, lemon peel, allspice, and seasoning, then thickened with flour and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Boiling Meat

Ingredients

Directions

Simmer the head

  1. Place the calf's head, sweet herbs, onion, lemon peel, allspice, and boiling liquor in a saucepan.

  2. Cover the pot and simmer slowly for at least an hour.

  3. Remove the bones.

Make the gravy

  1. Mix flour with any leftover parsley and butter.

  2. Add the mixture to the gravy.

  3. Simmer for another 10 minutes.

  4. Strain through a fine sieve.

  5. Season the gravy with white wine or ketchup, white pepper, and salt.

  6. Bring the gravy to a boil.

  7. Skim off the scum.

Serve

  1. Add slices of head and ham, pork, or tongue.

  2. Heat gently until the meat is thoroughly hot but not boiling.

  3. Serve with toasted sippets around the dish.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Allspice + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together1,289 recipes

    Shared aroma: estragole (anise, licorice).

  3. Lemon + allspicetop 6% of all pairs
    Smell alikestrong
    Cooked together2,083 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 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

Calf's head
Provides the meat and gelatin that give the soup its body and rich flavour.
Flour
Thickens the liquid into a smooth gravy as it cooks.
Butter
Adds richness and helps bind the flour into the thickening mixture.
White wine or ketchup
Adds acidity and tang to balance the richness of the gravy.

The step that matters

Heat gently until the meat is thoroughly hot but not boiling. Boiling a gravy with meat already cooked can toughen the meat and cause the thickened sauce to break or become grainy. Gentle heat warms everything evenly while keeping the texture smooth.

Swap the white pepper

How well each one fits the dish's main ingredients (onion, lemon, allspice, flour, parsley, butter, white wine):

  1. Thymefits better
  2. Marjoramfits better
  3. Tarragonfits better
  4. White pepperthe original

Fit is the average pairing score against onion, lemon, allspice, flour, parsley, butter, white wine. 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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