Skip to main content
Baking

Veal Broth

A clear broth made from veal knuckle, chicken leg, mace, onion, mustard seeds, bread crumbs, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Onion and mustard match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 9,259 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal Broth

Ingredients

Directions

  1. Combine the veal knuckle, chicken leg, mace, onion, mustard seeds, bread crumbs, and water in a covered stew pot.

  2. Bring to a boil, then reduce heat and let it simmer slowly for several hours, skimming occasionally.

  3. After simmering, strain the broth and skim off any fat.

  4. Season with coarse sea salt to taste.

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. Onion + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

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

  2. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Chicken + mustardtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,192 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  4. Veal + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

  5. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

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

What each ingredient does

Veal knuckle
Releases collagen and gelatin into the water, giving the broth body and a rich mouthfeel.
Chicken leg
Adds meat and connective tissue that contribute savory flavor and additional body to the broth.
Onion
Contributes sweetness and aromatic depth as it cooks slowly in the liquid.
Bread crumbs
Help to lightly thicken the broth and add a subtle toasty, savory note.

The step that matters

Skimming during the simmer. Gentle simmering with occasional skimming removes foam and impurities that would otherwise cloud the broth and muddy its flavor. A rolling boil emulsifies fat into the liquid, making it harder to clear later.

Swap the mace

How well each one fits the dish's main ingredients (veal, chicken, onion, mustard, bread):

  1. Garlicfits better
  2. Capersfits better
  3. Celeryfits better
  4. Macethe original

Fit is the average pairing score against veal, chicken, onion, mustard, bread. 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 veal broth recipes

with Rice 7 See all 133 →

You might also like

Delicate CakeDelicate Cake246 recipesBoiled FrostingBoiled Frosting69 recipesCitron CakeCitron Cake68 recipesScotch CakeScotch Cake63 recipes