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Drink

Raw Meat Juice

A drink made by shredding raw mutton, soaking it in cold water, then straining and optionally sweetening.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Raw Meat Juice

Why it works: Meat and mutton work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 936 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Raw Meat Juice

Ingredients

Directions

Prepare

  1. Thoroughly shred or mince the raw meat in a saucer.

  2. Cover the minced meat with pure cold water.

  3. Set aside in a cold place for 1 hour.

Strain and serve

  1. Strain the mixture through muslin.

  2. Sweeten with brown sugar or glycerine if desired.

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.

Photo for illustrative purposes only · Contact us to use it

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. Meat + muttontop 14% of all pairs
    Smell alikemoderate
    Cooked together936 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Mutton + sugartop 34% of all pairs
    Smell alikelow
    Cooked together726 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Meat + sugartop 34% of all pairs
    Smell alikelow
    Cooked together2,866 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Raw meat
Supplies the protein and flavour that the cold water draws out into the juice.
Cold water
Extracts soluble meat juices and flavour without cooking the meat.
Brown sugar
Adds optional sweetness to balance the savoury, meaty flavour.

The step that matters

Shredding or mincing the raw meat. Finer pieces expose more surface area, so more juice and flavour pass into the cold water during the hour of standing. Coarse pieces leave much of the juice behind.

“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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