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Lamb Broth with Savioli

A lamb broth served with chicken-filled ravioli.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Lamb Broth with Savioli

Oven, in the book's wordsA quick oven

Ingredients

Directions

Make the broth

  1. In a large pot, combine the lamb, bones, water, salt, pepper, turnip, parsley, onions, and butter.

  2. Boil slowly for 3 hours, then strain and remove the fat.

Make the ravioli

  1. For the ravioli, finely mince the chicken and season with salt, pepper, and mace.

  2. Mix in the bread crumbs, beaten eggs, and melted butter to bind the mixture.

  3. Divide the pastry into two portions and roll one thinly into an oblong shape.

  4. Place teaspoonfuls of the chicken mixture at equal distances on the pastry.

  5. Roll the second piece of pastry to the same size and lay it over the first, moistening the spaces between the mixture with water.

  6. Cut through both layers and press the edges together.

Cook and serve

  1. Drop the ravioli into boiling salted water and cook for 10 minutes.

  2. Place the cooked ravioli in a soup tureen and pour the boiling broth over them before serving.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Pepper + turniptop 10% of all pairs
    Smell alikemoderate
    Cooked together5,252 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Neck of lamb
Releases flavor and gelatin into the broth during long, slow simmering.
Eggs
Bind the chicken filling so it holds its shape inside the ravioli.
Bread crumbs
Absorb moisture and give the chicken filling body and a softer texture.
Plain pastry
Forms the thin outer shell that encloses the filling and holds it during cooking.
Chicken
Provides the main savory filling for the ravioli.

The step that matters

Sealing the ravioli. The water moistening the spaces between the filling and the edges pressed firmly together help the two pastry layers bond. Gaps or weak seals let filling leak into the boiling water and break the ravioli apart.

Swap the mace

How well each one fits the dish's main ingredients (lamb, pepper, turnip, parsley, onion, butter, meat):

  1. Thymefits better
  2. Garlicfits better
  3. Capersfits better
  4. Macethe original

Fit is the average pairing score against lamb, pepper, turnip, parsley, onion, butter, meat. 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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