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Modern Cookery

A hearty beef broth made with beef, water, spices, carrots, celery, onion, sugar, soy sauce, and mushroom ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Modern Cookery

Ingredients

Directions

Prepare

  1. Cut the beef into 5 to 6 pieces and divide the knuckle for compactness.

  2. Place the beef in a pot and add 3 quarts of cold water.

  3. Bring the water to a boil, skimming off any foam.

Simmer

  1. Add salt, peppercorns, cloves, mace, herbs, carrots, celery, and onion if using.

  2. Simmer gently for 4 hours until the beef is tender, then remove it.

  3. Continue simmering the soup for 2 to 3 hours longer.

  4. Strain the soup through a fine sieve into a clean pan.

  5. Once cooled, remove any fat from the surface.

Finish

  1. Heat the strained soup, then stir in sugar, soy sauce, and mushroom ketchup.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Clove + celerytop 6% of all pairs
    Smell alikestrong
    Cooked together4,668 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  5. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

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

What each ingredient does

Beef
Provides the meat flavour and gelatin-rich body as it simmers slowly in water.
Sugar
Adds a small amount of sweetness to balance the savoury broth.
Soy sauce
Adds savoury, salty depth and deeper colour to the broth.
Mushroom ketchup
Adds concentrated savoury umami flavour to the finished broth.

The step that matters

Skimming the foam after the water boils. Foam carries impurities and proteins from the meat; removing it early keeps the broth clear and clean-tasting rather than cloudy or scummy.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (beef, clove, mace, carrot, celery, sugar, sauce):

  1. Capsicumfits better
  2. Parsnipfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against beef, clove, mace, carrot, celery, sugar, sauce. 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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