Skip to main content
Main

Mutton and Veal Broth

A broth made from mutton and veal simmered in salted water, optionally with barley or rice and milk thickened with flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Barley and flour work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 582 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Mutton and Veal Broth

Ingredients

Directions

  1. Combine the mutton and veal in a pot with the cold salted water.

  2. Bring to a boil, then simmer until the meat is tender.

  3. If desired, add barley or rice and cook until well boiled.

  4. For a richer broth, stir in milk thickened with flour before serving.

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. Barley + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together582 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Meat + barleytop 13% of all pairs
    Smell alikemoderate
    Cooked together224 recipes

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

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

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

  4. Barley + milktop 14% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: ethyl octanoate (fruity).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Mutton
Contributes rich, savory meat flavor to the broth as it simmers.
Veal
Adds a mild, gelatin-rich body that gives the broth a fuller texture.
Barley or rice
Thickens the broth slightly and adds body as the grains soften when boiled.
Milk thickened with flour
Adds creaminess and a richer, smoother mouthfeel to the finished broth.

The step that matters

Simmering the meat until tender. Gentle simmering, rather than a hard boil, lets collagen in the meat slowly break down into gelatin, which gives the broth body and keeps the meat tender. Boiling hard can toughen the meat and make the broth cloudy.

“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

Beef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesMutton BrothMutton Broth292 recipesHaricot MuttonHaricot Mutton59 recipesMutton SoupMutton Soup56 recipes