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A Clear Broth That Will Keep Good for a Lono- Time

A clear broth made from beef, veal, and mutton, seasoned with salt and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and mutton are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,373 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

A Clear Broth That Will Keep Good for a Lono- Time

Ingredients

Directions

Cook the broth

  1. Place the beef, knuckle-bone of veal, and shanks of mutton in a deep pan.

  2. Cover the pan tightly with a dish.

  3. Bake or boil until the meat is tender.

  4. Add just enough water to cover the meat.

Store and serve

  1. Once cooled, store the broth in a cool place.

  2. When serving, season with salt or any preferred flavor.

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 + muttontop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

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

  2. Beef + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Veal + muttontop 14% of all pairs
    Smell alikelow
    Cooked together1,394 recipes

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

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

What each ingredient does

Beef
Provides the main meaty flavor of the broth.
Knuckle-bone of veal
Bones and connective tissue release gelatin during long cooking, giving the broth body.
Shanks of mutton
Connective tissue breaks down into gelatin, adding body and savory depth to the broth.

The step that matters

Covering the pan and keeping the liquid gently simmering. A tight cover and gentle heat keep the broth clear. A hard rolling boil churns fat and fine particles into the liquid, making it 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.

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