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Rich Pale Veal Gravy, Or, Consqmmee

A clear veal consommé made with ham, veal neck, broth, and aromatics, simmered for hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Celery and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Rich Pale Veal Gravy, Or, Consqmmee

Ingredients

Directions

Prepare

  1. Arrange the ham and veal in a saucepan.

  2. Pour in the broth or water.

  3. Add salt, onion, savory herbs, celery, carrot, mace, and peppercorns.

Simmer

  1. Bring to a boil, then reduce heat and simmer gently for 4 hours.

  2. Once the meat is tender, strain the gravy.

  3. Let it cool to remove the fat.

  4. Add mushroom buttons for extra flavor, if desired.

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. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Veal neck
Provides the meat and gelatin-rich connective tissue that gives the consommé body as it simmers.
Broth
Forms the liquid base that carries the flavor of the other ingredients throughout the long simmer.
Ham
Adds savory, salty depth to the stock as it simmers.
Onion
Contributes aromatic sweetness and savory flavor to the liquid.
Carrot
Adds subtle sweetness and aromatic depth to the stock.

The step that matters

Simmer gently rather than boil. A rolling boil emulsifies fat and cloudies the liquid, while a gentle simmer lets proteins and fat rise and be skimmed, keeping the consommé clear.

Swap the mace

How well each one fits the dish's main ingredients (ham, veal, beef, onion, celery, carrot, mushroom):

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

Fit is the average pairing score against ham, veal, beef, onion, celery, carrot, mushroom. 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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