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Beef and Sago Broth

A broth made from stewed beef, sago, egg yolks, and salt, served with toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and egg are a kitchen classic. They rank in the top 31% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Beef and Sago Broth

Ingredients

Directions

Prepare the broth

  1. Remove the fat and skin from the beef and cut it into small pieces.

  2. Stew the beef in 1 quart of water for 3 hours, then strain the broth.

  3. Add 1 teaspoon of salt and 2 tablespoons of sago to the broth and boil gently for 30 minutes.

Finish and serve

  1. Beat the egg yolks in a bowl, then stir a little broth into the beaten yolks.

  2. Add the egg mixture to the broth, ensuring it does not boil to prevent curdling.

  3. Serve with toast.

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 + 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

Gravy beef
Provides the meat flavor and rich body of the broth as it stews.
Sago
Thickens the broth as its starch swells and becomes slightly translucent when simmered.
Egg yolks
Enrich the broth and add creaminess, setting softly when gently heated.

The step that matters

Adding the egg mixture without boiling. Egg yolks thicken by gentle heat but curdle and turn grainy if the broth boils after they go in. Tempering with a little hot broth first helps them blend smoothly.

“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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