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Modern Cookery

A savory broth made with ham, beef, boiled meat fragments, vegetables, and served with various sauces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Beef and meat are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,533 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Modern Cookery

Ingredients

Directions

  1. Combine the slice of ham, neck of beef, and water in a pot.

  2. Simmer until the meat is tender and the broth is flavorful.

  3. Add the fragments of boiled meat and fresh vegetables to enrich the broth.

  4. Serve with your choice of brown caper sauce, hot horseradish sauce, sauce Robert, or sauce piquante.

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 + meattop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Sauce + horseradishtop 12% of all pairs
    Smell alikemoderate
    Cooked together775 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Ham + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Beef + horseradishtop 15% of all pairs
    Smell alikemoderate
    Cooked together491 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  5. Ham + beeftop 15% of all pairs
    Smell alikemoderate
    Cooked together1,729 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Neck of beef
Slow simmering breaks down connective tissue, making the meat tender and enriching the broth with flavor.
Ham
Cured meat adds savory depth and salty flavor to the broth as it simmers.
Fresh vegetables
Vegetables add aromatic sweetness and body to the broth as they cook.

Swap the horseradish

How well each one fits the dish's main ingredients (ham, beef, meat, sauce):

  1. Mustardfits better
  2. Onionfits better
  3. Tomatofits better
  4. Horseradishthe original

Fit is the average pairing score against ham, beef, meat, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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