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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) · 5 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 cold water and bring it gently to a boil.

  2. Skim the surface to remove impurities.

Simmer

  1. Add salt, spices, and vegetables if desired; otherwise, use just a few peppercorns, a blade or two of mace, and a bunch of savory herbs.

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

  3. If using, add rice to thicken the broth and increase nutrition.

Finish

  1. Strain the broth when done 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
Provides the meat, bones and collagen that give the broth body and flavour.
Cold water
Extracts flavour and gelatin from the meat as it heats slowly.
Rice
Adds starch that thickens the broth as it cooks.

The step that matters

Skim the surface as it comes to a boil. Impurities and coagulated proteins rise to the surface early. Removing them keeps the broth clear and clean-tasting rather than cloudy or scummy.

“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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