Skip to main content
Main

A Clear Broth That Ivill Keep Long

A clear broth made by simmering beef, veal, and mutton in water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Beef and mutton are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,373 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

A Clear Broth That Ivill Keep Long

Ingredients

Directions

Prepare

  1. Place the beef, veal, and mutton in a deep pan.

  2. Cover tightly with a dish or coarse crust.

Cook and store

  1. Bake until the beef is cooked through, adding just enough water to cover the meat.

  2. Once cooled, store in a cool place until needed.

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 + muttontop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Beef + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Veal + muttontop 14% of all pairs
    Smell alikelow
    Cooked together1,394 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

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

What each ingredient does

Beef
Provides the main meat flavour and body to the broth as it cooks down.
Veal knuckle-bone
Adds gelatin-rich collagen that gives the broth body and a light setting texture.
Mutton
Contributes savoury meat flavour and richness to the liquid.

The step that matters

Covering tightly while baking. A tight cover traps steam so the meat cooks gently in its own juices and the liquid stays concentrated. If it leaks, moisture escapes, the meat can dry out, and the broth loses flavour and body.

“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.

You might also like

Beef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesMutton BrothMutton Broth292 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipes