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A Dear Broth That Tvill Keep Long

A broth made from beef, veal bone, mutton shanks, and water that can be stored for long periods.

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 Dear Broth That Tvill Keep Long

Ingredients

Directions

Prepare and bake

  1. Place the beef, veal bone, and mutton shanks in a deep pan.

  2. Cover tightly with a lid or coarse crust.

  3. Bake until the beef is cooked through.

Add water and store

  1. Add just enough water to cover the meat.

  2. Once cooled, store in a cool place, covered tightly.

Use

  1. When ready to use, add any desired flavorings.

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. 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

Beef
Gives the broth its meaty flavor and body as its connective tissue breaks down.
Veal knuckle bone
Releases gelatin during long cooking, giving the broth a rich, silky body.
Mutton shanks
Adds deeper meat flavor and richness from their bone and connective tissue.

The step that matters

Cover tightly with a lid or coarse crust. A tight seal traps steam so the liquid and meat stay moist during long baking. Gaps let moisture escape and concentrate or dry the meat.

“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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