Skip to main content
Main

Meat Jellies Fob Pies and Sauces

A clear gelatinous stock made by slow simmering beef, veal, ham, and aromatics.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

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 ↓

Meat Jellies Fob Pies and Sauces

Ingredients

Directions

Make the stock

  1. Slowly stew the beef and veal in 3 quarts of cold water for 5 to 6 hours.

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

  3. Ensure the mixture simmers gently to keep the jelly clear.

Finish the jelly

  1. After cooking, remove the fat once the jelly is cold.

  2. Strain the jelly through a fine sieve or cloth.

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 stewing to give the jelly body and savoury flavour.
Veal knuckle or neck
Its collagen dissolves into the liquid and sets as the stock cools, forming the jelly.
Lean ham
Adds savoury, salty depth to the stock as it simmers.
Carrots
Add gentle sweetness and body to the stock.

The step that matters

Simmer gently. A rolling boil emulsifies fat and clouds the stock, while gentle simmering keeps the jelly clear. Cloudiness cannot be fully reversed once set, so the heat must stay low.

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.

More meat jelly recipes

Savory 11Cold 3Soup 3 See all 54 →

You might also like

Beef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCarrot SoupCarrot Soup134 recipes