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Veal or Mutton Broth

A clear broth made by simmering veal or mutton with water, salt, peppercorns, mace, savory herbs, and optional rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Mace and rice work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 932 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Veal or Mutton Broth

Ingredients

Directions

Make the broth

  1. Add the meat to a pot with cold water and bring it gently to a boil.

  2. Skim the surface to remove impurities.

  3. Add salt, peppercorns, mace, and savory herbs, or omit for unflavored broth.

  4. Simmer for about 4 hours, or 2.5 to 3 hours for smaller quantities.

  5. If using, add rice to thicken the broth.

Strain and cool

  1. Strain the broth and let it cool completely to remove fat.

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. Mace + ricetop 17% of all pairs
    Smell alikelow
    Cooked together932 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Veal + macetop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Veal + ricetop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Veal or mutton
Releases flavor and gelatin into the water as it simmers, giving the broth body.
Rice
Its starch thickens the broth slightly as it cooks.

The step that matters

Skimming the surface before simmering. Impurities and coagulated proteins rise to the surface as the water heats. Removing them keeps the broth clear and free of off flavors instead of cloudy and scummy.

Swap the mace

How well each one fits the dish's main ingredients (veal, rice):

  1. Turmericfits better
  2. Celeryfits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against veal, rice. Candidates are from the same food group and used in at least 100 recipes.

“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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