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Soup

Meat Broth

A broth made from mutton, veal, chicken, calf's foot, water, salt, and pepper, simmered for hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Veal and chicken are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,243 recipes. Both carry 3-butanedione, which smells buttery, creamy. The science ↓

Meat Broth

Ingredients

Directions

Make the broth

  1. Combine mutton, veal, chicken, calf's foot, water, salt, and pepper in a large pot.

  2. Simmer for 4 hours.

Set and serve

  1. Strain the broth and pour it into a mold.

  2. Refrigerate until needed.

  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. Veal + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

  2. Mutton + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together471 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Mutton + vealtop 14% of all pairs
    Smell alikelow
    Cooked together1,394 recipes

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

  4. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

  5. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Mutton
Contributes rich, meaty flavor to the broth as it simmers.
Veal
Adds body and savory depth to the broth during long simmering.
Chicken
Adds savory meat flavor and richness to the broth.
Calf's foot
Releases gelatin into the broth, giving it body so it can set when chilled.

The step that matters

Simmering the broth. Simmering gently rather than boiling extracts flavor and gelatin slowly while keeping the broth clear. A hard boil makes it cloudy and greasy.

“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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