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A Clear Broth That tciU Keep Long

A clear broth made from beef, veal knuckle bone, mutton shanks, and water, suitable for long storage.

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 tciU Keep Long

Ingredients

Directions

Prepare

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

  2. Cover tightly with a lid or coarse crust.

Cook

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

Store and serve

  1. Once cooled, store in a cool place.

  2. 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. 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
Provides the main meat flavor and gelatin as it cooks slowly in water.
Veal knuckle bone
Releases collagen and minerals into the liquid, giving the broth body and richness.
Mutton shanks
Add meaty depth and fat-based flavor to the broth during the long cook.

The step that matters

Covering the pan tightly. A tight lid or sealed crust keeps steam in, so the liquid does not evaporate too fast and the meat stays submerged and moist while it cooks.

“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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