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Bouillon Served At Luncheons, Germans, Etc

A clear beef broth made by simmering beef and soup bones for several hours, then strained and seasoned with pepper and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Bouillon Served At Luncheons, Germans, Etc

Ingredients

Directions

Prepare

  1. Cut the meat and break the bones.

Make the broth

  1. Add the cold water and simmer slowly for about 5 hours until the strength is extracted from the meat.

  2. Strain through a fine sieve, removing all fat.

  3. If there is more than 10 cups, reduce it by boiling.

  4. Season with pepper and coarse sea salt.

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 + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Beef + quailtop 12% of all pairs
    Smell alikemoderate
    Cooked together48 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Quail + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together391 recipes

    Shared aroma: sabinene (woody, terpenic).

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

What each ingredient does

Beef and soup bones
Provide the meat, connective tissue and bone that release flavor and body into the broth.
Cold water
Serves as the cooking liquid that slowly draws flavor and gelatin out of the meat and bones.

The step that matters

Simmer slowly. A slow, gentle simmer extracts flavor and gelatin without clouding the broth. Boiling vigorously emulsifies fat and proteins into the liquid, making 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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