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Clear Soup Made At Once From Fresh Meat

A clear soup made from fresh beef or veal, simmered with vegetables and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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

Brown the meat

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

  2. In a stewpan, add the meat and a slice of fresh butter. Cover the pan.

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

  4. Add enough hot water to cover the meat.

  5. Boil quickly, keeping the pan covered.

  6. Reduce the mixture to a brown gum.

Make the broth

  1. Gradually add cold water while bringing it to a boil.

  2. Skim off the scum carefully until the right amount of water is used.

  3. Add the scalded vegetables and flavouring ingredients.

  4. Simmer gently for about three hours.

Strain and clarify

  1. Strain the stock through a jelly-bag without squeezing the meat.

  2. Cool the stock.

  3. Remove the fat.

  4. 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
Gives the broth its meaty flavour as it browns and simmers.
Butter
Fat used to brown the meat, adding richness and aroma.
Water
Extracts flavour and gelatin from the meat to form the stock.

The step that matters

Reducing the mixture to a brown gum. Browning the meat and reducing the pan juices builds deep flavour, but scorching turns it bitter. Keep the pan covered and stir to prevent sticking.

“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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