Name: Veal Soup
Ingredients: Veal; Flour; Cold water; Pepper; Coarse sea salt

Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Veal Soup

Ingredients

Directions

Prepare dumplings like cream tartar biscuits and place them on a perforated tin over the meat.
Cook for 20 to 30 minutes, keeping the kettle covered and ensuring a good supply of water.
Cook vegetables in a separate kettle.
After removing the meat and dumplings, wet flour with cold water and add pepper to taste.
Stir the thickening into the gravy and allow it to boil before pouring over the meat.
Remove bones from the meat, retaining the marrow.

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.

Flour + peppertop 19% of all pairs

Smell alikemoderate

Cooked together50,459 recipes

Shared aroma: isobutyraldehyde (malty, green).
Veal + peppertop 19% of all pairs

Smell alikemoderate

Cooked together10,049 recipes

Shared aroma: 2-nonenal (fatty, green).
Veal + flourtop 28% of all pairs

Smell alikelow

Cooked together5,886 recipes

Shared aroma: isobutyraldehyde (malty, green).