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Jellied Meat

A chilled mixture of boiled pig's feet and beef bone meat set in its own broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Jellied Meat

Ingredients

Directions

Prepare the meat

  1. Clean and boil the pig's feet and hocks.

  2. Boil the beef soup bone separately until tender.

  3. Once cooled, pick the meat from the bones and chop it together.

Season and set

  1. Add pepper and salt to the meat mixture.

  2. Heat the mixture, adding some of the water used for boiling.

  3. Pour into a vessel and let it set in a pan to serve cold.

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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

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

What each ingredient does

Pig's feet
Their collagen-rich skin and connective tissue release gelatin that helps the mixture set.
Beef soup bone
Simmering the bone adds meaty flavour and more gelatin to the broth.
Water from boiling
Carries dissolved gelatin and flavour back into the chopped meat, adding moisture.

The step that matters

Heating the mixture with the cooking water. Adding enough of the boiled liquid keeps the meat moist, and the gelatin it carries is what lets the mixture firm up when cooled. Too little liquid leaves the set dry and crumbly.

“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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