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Veal Broth

A clear veal broth made with veal knuckle, root vegetables, onions, butter, flour, cayenne pepper, salt, cream, and optional rice or vermicelli.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Veal Broth

Ingredients

Directions

Make the broth

  1. Stew the veal, turnips, carrots, celery, and onions in 1 gallon of water.

  2. Reduce the liquid by half.

Finish and serve

  1. Add the butter rolled in flour, Cayenne pepper, and salt.

  2. Strain the broth and stir in the cream.

  3. Optionally, add rice or vermicelli for extra texture.

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 + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Veal knuckle
Releases gelatin and savory flavor into the broth as it stews.
Butter rolled in flour
Flour and butter thicken the broth slightly and add richness.
Cream
Adds fat and a smooth, mellow body to the strained broth.
Onions
Provide sweetness and aromatic depth as they cook into the stock.

The step that matters

Reduce the liquid by half. Reducing concentrates flavor and gelatin from the stewed bones and vegetables. Stopping too early leaves the broth thin and weak, while over-reducing can make it overly salty once seasoning is added.

Swap the onion

How well each one fits the dish's main ingredients (veal, turnip, carrot, celery, butter, flour, pepper):

  1. Leekfits better
  2. Parsnipfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against veal, turnip, carrot, celery, butter, flour, pepper. 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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