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Drink

Mixed Meat Tea

A broth made by simmering beef, veal, and mutton with water and salt, then adding coffee grounds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Beef and mutton are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,373 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mixed Meat Tea

Ingredients

Directions

Make the broth

  1. Place the meat in a bright stewpan with water and salt.

  2. Simmer gently for four hours, skimming often.

  3. Strain the mixture.

Finish and serve

  1. Twenty minutes before serving, moisten the Du Barry's Eevalenta Arabica with cold water.

  2. Stir the mixture into half a pint of the tea and boil slowly for twenty minutes.

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. Beef + muttontop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Beef + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Veal + muttontop 14% of all pairs
    Smell alikelow
    Cooked together1,394 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

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

What each ingredient does

Lean beef
Provides savory meat flavor and body to the broth as it simmers.
Lean veal
Adds delicate meat flavor and gelatin for a fuller-bodied broth.
Lean mutton
Contributes rich, distinctive meat flavor to the broth.
Du barry's eevalenta arabica
Thickens the liquid as its starch gelatinizes during boiling.

The step that matters

Stirring the moistened Eevalenta into the tea. The starch must be fully wetted before it goes in, or it will clump. Once stirred in, it needs slow boiling so the starch swells and thickens evenly without scorching on the bottom of the pan.

“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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