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Beef and Sago Broth

A hearty broth made from beef shin, sago, egg yolks, and milk or cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and milk are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,759 recipes. Both carry 1-hexanal, which smells fruit. The science ↓

Beef and Sago Broth

Ingredients

Directions

Make the broth

  1. Cut the meat into small pieces and chop the bone, trimming away the fat.

  2. Place the meat and bone in a stewpan with the cold water.

  3. Bring to a boil, then simmer for several hours until the meat is tender.

  4. Strain the broth and return it to the heat.

Finish the soup

  1. Add the sago and cook until it is soft.

  2. In a bowl, whisk the egg yolks and milk or cream together.

  3. Gradually add the hot broth to the egg mixture, stirring constantly.

  4. Return the mixture to the stewpan and heat gently without boiling.

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 + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  2. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Beef + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Shin of beef
Provides rich flavour and gelatinous body to the broth as it simmers.
Fine sago
Thickens the soup as its starch swells and softens during cooking.
Egg yolks
Enrich and thicken the soup when gently heated, adding smoothness.
Milk or cream
Adds richness and softens the flavour, and helps keep the egg yolks smooth.

The step that matters

Return the mixture to the stewpan and heat gently without boiling. Egg yolks thicken through gentle heat, but boiling can curdle them and leave the soup grainy. Stirring the hot broth in slowly first, called tempering, keeps the yolks from scrambling.

“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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