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Yeal Broth for Invalids

A light veal broth simmered for hours, thickened with arrowroot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and arrowroot work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 171 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Yeal Broth for Invalids

Ingredients

Directions

Prepare

  1. Cut the veal into small pieces and sprinkle with salt.

  2. Place the veal in a saucepan with cold water.

Simmer

  1. Bring to a boil, then skim the surface.

  2. Reduce heat and simmer gently for 3 hours.

Finish the broth

  1. Strain the broth and let it cool.

  2. Remove the fat from the surface.

  3. Thicken the broth with arrowroot before serving.

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 + arrowroottop 26% of all pairs
    Smell alikelow
    Cooked together171 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Veal
Provides the protein and collagen that give the broth body and savory flavor.
Arrowroot
A starch that thickens the broth into a smooth, slightly glossy liquid when heated.

The step that matters

Skimming the surface after the boil. Foam and loose fat rise to the top as the broth first heats. Skimming them early keeps the broth clear and clean-tasting rather than cloudy or greasy.

“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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