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Drink

Chicken, Veal, or Mutton Tea

A broth made by simmering chicken, veal, or mutton with optional grains, served as tea.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chicken and barley work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 265 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chicken, Veal, or Mutton Tea

Ingredients

Directions

Prepare

  1. Chop the meat and bones into small pieces.

  2. Place the meat in a saucepan and cover with water.

Make the broth

  1. Bring to a boil, then reduce heat and simmer for 2 hours.

  2. Strain the broth through a fine sieve.

Finish

  1. If desired, add pearl barley, rice, vermicelli, or semolina for extra nourishment.

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. Chicken + barleytop 13% of all pairs
    Smell alikemoderate
    Cooked together265 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Chicken, veal, or mutton
Provides the meat and bones that release flavour and gelatin into the broth during long simmering.
Water
Acts as the cooking liquid that extracts flavour and body from the meat and bones.

The step that matters

Simmer gently after the boil. Once the liquid reaches a boil, lowering the heat to a gentle simmer keeps the broth clear. A hard, rolling boil makes the liquid cloudy and can toughen the meat.

“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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