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A Clear Broth That Will Keep Long

A clear broth made from beef, veal, and mutton, suitable for long-term 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 Will Keep Long

Ingredients

Directions

Prepare and bake

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

  2. Cover tightly with a dish or coarse crust.

  3. Bake until the beef is cooked through.

Store and serve

  1. Once cooled, store in a cool place.

  2. When ready to use, add 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

Beef
Supplies the meat that cooks through, adding savory flavor to the broth.
Veal knuckle-bone
Bone releases gelatin, giving the broth body and a silky mouthfeel.
Mutton shanks
Bones and connective tissue add richness and body to the broth.

The step that matters

Cover tightly before baking. A tight cover traps steam so the liquid cannot evaporate and concentrate away. Sealing also keeps the broth clear and the meat moist as it bakes slowly.

“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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