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Teiy Finn Meat Jelly

A gelatinous dish made by simmering beef, veal, ham, and aromatics for hours, then cooling and skimming fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 ↓

Teiy Finn Meat Jelly

Ingredients

Directions

Make the stock

  1. In a large pot, combine the beef, veal, ham, and cold water.

  2. Add the carrots, parsley, onion, bay leaves, mace, peppercorns, and salt.

  3. Bring to a gentle simmer and cook for 6 to 8 hours, ensuring it does not boil rapidly.

Strain and clarify

  1. After cooking, strain the mixture through a fine sieve or cloth.

  2. Once cooled, remove the fat from the surface.

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. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  4. Parsley + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

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

What each ingredient does

Beef shin
Breaks down during long simmering to give body and rich savoury flavour to the stock.
Veal knuckle or neck
Adds gelatin-rich connective tissue that helps the stock set into aspic when chilled.
Lean ham
Contributes salty, savoury depth to the stock.
Carrots
Add gentle sweetness and aroma to the stock.

The step that matters

Keep the simmer gentle. A rapid boil makes the stock cloudy and can emulsify fat into it, while a gentle simmer keeps the liquid clear and lets collagen from the bones and connective tissue slowly dissolve into gelatin.

Swap the mace

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

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

Fit is the average pairing score against beef, veal, ham, carrot, parsley, onion, clove. 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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