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Bouillon Served At Luncheons, Etc

A clear beef broth made by simmering beef and bones with water, 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, Etc

Ingredients

Directions

Prepare

  1. Cut the meat and break the bones.

Make the broth

  1. Add the meat and bones to 2 quarts of cold water.

  2. Simmer slowly for about 5 hours until all strength is extracted.

  3. Strain the mixture, removing all fat.

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

Season and serve

  1. Season with pepper and coarse sea salt.

  2. Serve in cups.

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).

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

What each ingredient does

Beef and bones
Provide the meat and collagen-rich bones that release flavor and body into the broth during long simmering.
Cold water
Serves as the cooking liquid that slowly extracts flavor from the meat and bones.

The step that matters

Simmer slowly for about 5 hours. Keeping the liquid at a gentle simmer extracts flavor and gelatin without making the broth cloudy or greasy. Boiling hard emulsifies fat and proteins into the liquid, muddying the result.

“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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