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A Clear Broth That Mil Keep Long

A clear broth made from beef, veal knuckle-bone, and mutton shanks, simmered until the meat is cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 Mil Keep Long

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 300°F (150°C).

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

  3. Cover tightly with a dish or coarse crust.

Bake and store

  1. Bake until the beef is cooked through, adding just enough water to cover the meat.

  2. Once cooled, store in a cool place until needed.

  3. When ready to use, add any desired flavoring.

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. Beef + meattop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Mutton + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together936 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. 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

Mouse-round of beef
Provides meaty flavor, and its connective tissue breaks down into gelatin for body.
Veal knuckle-bone
Releases gelatin from its bone and collagen, giving the broth a fuller, silkier body.
Mutton shanks
Adds deep, savory meat flavor and extra gelatin from the connective tissue.

The step that matters

Bake gently and keep the liquid from boiling. Low, steady heat lets the meat release gelatin and flavor slowly. Vigorous boiling emulsifies fat and churns particles into the liquid, which clouds the broth and muddies its clarity.

“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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