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Clear Soup Made At Once From Fresh Meat

A clear soup made by boiling fresh beef or veal with butter, water, optional vegetables, and seasonings, then skimming and straining.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beef and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,847 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Clear Soup Made At Once From Fresh Meat

Ingredients

Directions

Prepare the meat

  1. Cut the meat into small pieces, removing any fat.

  2. Place the meat in a pot with the butter and cover it.

  3. Brown the meat on both sides, stirring to prevent sticking.

Make the broth

  1. Add enough hot water to cover the meat and boil quickly, covered, until reduced to a brown gum.

  2. Gradually add cold water, bringing it to a boil and skimming off the scum.

  3. Add scalded vegetables and flavouring ingredients, then simmer gently for about three hours.

Strain and clarify

  1. Strain the liquid through a jelly bag without squeezing the meat.

  2. Cool the stock, remove the fat, and pour away any sediment.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Beef or veal
Provides the meat flavour and the gelatin that gives the broth body.
Butter
Adds fat for browning the meat and a rich, savoury aroma.
Water
Extracts flavour and collagen from the meat as it simmers into broth.

The step that matters

Skimming the scum after adding cold water. Cold water draws proteins and impurities to the surface as it heats. Skimming them off keeps the broth clear and free of cloudiness.

“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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