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Veal or Mutton Broth

A clear broth made by simmering veal or mutton with water, salt, optional spices, vegetables, and rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Veal and rice are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 1,119 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Veal or Mutton Broth

Ingredients

Directions

Prepare

  1. Add the meat to a pot with the cold water.

  2. Bring it gently to a boil and skim off any impurities.

  3. Add salt, spices, and vegetables if desired.

Simmer and finish

  1. Simmer the broth for about 4 hours, or 2.5 to 3 hours for smaller quantities.

  2. If using, add rice to thicken the broth.

  3. Strain the broth and let it cool completely to remove the fat.

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. Veal + ricetop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Veal or mutton
Releases flavor and gelatin into the water during long, gentle simmering.
Rice
Adds starch that thickens the broth slightly.

The step that matters

Bring it gently to a boil and skim off any impurities. Boiling hard emulsifies fat and dissolves impurities into the liquid, making the broth cloudy and greasy. A gentle heat and skimming keep it clear and clean-tasting.

“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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