Skip to main content
Main

A Clear Broth That Will Keep Long

A clear broth made by simmering beef, mutton, and veal in water, then strained and seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 Long

Ingredients

Directions

Make the broth

  1. In a large pot, combine the beef, mutton, and veal.

  2. Cover with water and bring to a boil.

  3. Reduce heat and simmer for several hours until the meat is tender.

Strain and season

  1. Strain the broth through a fine sieve.

  2. Season with coarse sea salt to taste.

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. Mutton + vealtop 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
Adds deep beef flavor and collagen that turns into gelatin, giving the broth body.
Mutton
Adds rich meaty flavor and collagen that softens into gelatin for body.
Veal
Adds a mild meaty flavor and collagen that breaks down into gelatin for body.

The step that matters

Simmer gently instead of boiling. A hard boil churns fat and fine meat particles into the liquid, making the broth cloudy. A gentle simmer lets the collagen break down slowly while the broth stays clear.

“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.

You might also like

Beef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesMutton BrothMutton Broth292 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipes