Skip to main content
Main

Veal Soup with Macaroni

A hearty veal soup simmered for hours, finished with macaroni, butter, salt, and white pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: White pepper and mace are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,695 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

Veal Soup with Macaroni

Ingredients

Directions

Make the broth

  1. Boil the veal pieces in 3 quarts of water for nearly 3 hours until the meat is reduced to shreds.

  2. Strain the veal from the soup.

  3. Season the broth to taste with salt and white pepper.

  4. Return the broth to the pot.

Cook the macaroni

  1. Boil the macaroni in enough water to cover it until tender.

  2. Drain the macaroni and add a little butter.

Finish and serve

  1. Add the cooked macaroni and the water it was boiled in to the soup.

  2. Bring the soup to a boil.

  3. Serve hot.

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. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  2. Butter + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Mace + sherrytop 16% of all pairs
    Smell alikelow
    Cooked together1,046 recipes

    Shared aroma: linalool (floral, citrus).

  4. Veal + macetop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Butter + macetop 22% of all pairs
    Smell alikelow
    Cooked together11,405 recipes

    Shared aroma: linalool (floral, citrus).

Butter and mace barely smell alike, yet cooks put them together in 11,405 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal knuckle or scrag
Long simmering breaks down collagen and gives the broth body and rich flavour.
Italian macaroni
Adds starch and bulk, turning the broth into a hearty soup.
Butter
Adds richness and a smooth mouthfeel to the pasta.

Swap the mace

The recipe marks mace as optional. How well each one fits the dish's main ingredients (veal, butter, white pepper, sherry):

  1. Thymefits about as well
  2. Macethe original
  3. Parsleyfits about as well
  4. Nutmegfits about as well

Fit is the average pairing score against veal, butter, white pepper, sherry. 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.

You might also like

Veal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes