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Mullagatawny-soup

A veal soup with onions, peppercorns, and optional bacon, simmered for 1.5 hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Veal and onion are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 6,841 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Mullagatawny-soup

Ingredients

Directions

Make the stock

  1. Break and wash the knuckle of veal.

  2. Place wooden or tinned skewers in the bottom of the stew-pan to prevent sticking.

  3. Boil the knuckle of veal in 3 quarts of water with black and Jamaica peppercorns.

  4. Add bacon slices if desired for flavor.

  5. Skim the stock when it comes to a boil.

  6. Cut the breast of veal into small pieces, adding trimmings, bones, and gristle to the boiling water.

  7. Let the stock simmer for 1.5 hours before straining.

Make the soup

  1. Fry the veal pieces and sliced onions in a deep stew-pan until golden brown.

  2. Add the strained stock to the veal and onions.

  3. Skim carefully.

  4. 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. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 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 knuckle
Gives the stock body and rich flavor as it simmers.
Breast of veal
Browns in the pan to add savory flavor and meaty texture to the soup.
Onions
Browning when fried adds sweetness and deep savory flavor to the soup.

The step that matters

Skim the stock when it comes to a boil. Foam and impurities rise to the surface as the stock heats. Removing them early keeps the stock clear and free of bitter or off flavors.

“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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