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Mutton or Veal Broth

A clear broth made by simmering mutton or veal with water, salt, and optional rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and rice are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 1,019 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mutton or Veal Broth

Ingredients

Directions

Prepare

  1. Cut the mutton or veal into very small pieces.

  2. Add the meat to a pot with the cold water.

Simmer and season

  1. Simmer gently for three to four hours.

  2. Add a pinch of salt.

  3. Add optional rice if desired.

Finish

  1. Strain the broth.

  2. 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. Mutton + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together1,019 recipes

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

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

What each ingredient does

Mutton or veal
Releases flavor and gelatin into the water, giving the broth body and savory depth.
Cold water
Acts as the cooking liquid that slowly extracts flavor from the meat as it simmers.
Rice
Optionally thickens the broth slightly as its starch softens during simmering.

The step that matters

Simmer gently. A gentle simmer extracts flavor and gelatin without toughening the meat or clouding the broth. A rolling boil emulsifies fat into the liquid and makes the broth cloudy and greasy.

“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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