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Soup

Salmi of Game

A broth made from game bones, vegetables, and veal stock, seasoned with pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Salmi of Game

Ingredients

Directions

  1. Place game bones or trimmings in a pot with a bay leaf.

  2. Add strong stock made from gravy-beef and knuckle of veal.

  3. Add the onion, celery, carrot, turnip, and parsley.

  4. Season with pepper.

  5. Simmer for as long as possible.

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. Celery + carrottop 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. Celery + turniptop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Game bones or trimmings
Provide the core flavour and gelatin that give the broth body.
Strong stock
Adds concentrated meaty savour and depth to the broth.
Onion
Contributes sweetness and savoury depth as it cooks down.
Carrot
Adds natural sweetness and aroma to the broth.
Celery
Adds aromatic, savoury background flavour.

The step that matters

Simmer for as long as possible. A gentle, long simmer slowly extracts collagen from bones as gelatin, giving body to the broth. Boiling vigorously can make it cloudy and greasy, so keep the liquid at a bare simmer.

Swap the clove

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

  1. Thymefits better
  2. Marjoramfits better
  3. Tarragonfits better
  4. Clovethe original

Fit is the average pairing score against beef, veal, onion, celery, carrot, turnip, parsley. 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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