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A Clear Broth That Will Keep Long

A clear broth made from beef, veal bone, and mutton shanks, simmered until cooked and then stored.

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

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

  2. Cover tightly with a dish or coarse crust.

Bake

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

Cool and store

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

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

Round of beef
Supplies the main meaty flavour and collagen that gives the broth body.
Knuckle bone of veal
Releases gelatin from its connective tissue, adding body and a silky mouthfeel.
Mutton shanks
Add deeper savoury flavour and collagen that thickens the broth as it cooks.

The step that matters

Adding just enough water to cover the meat. Too much water dilutes the flavour and gelatin, leaving a weak broth. Covering only the meat keeps the liquid concentrated, so the collagen and meat juices turn into a richer stock.

“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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