Name: Tbal Ob Mutton Broth
Ingredients: 4 lbs veal or mutton; 4 quarts cold water; coarse sea salt (to taste); spices (optional); vegetables (optional); 4 oz rice (optional)

Why it works: Veal and rice are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 1,119 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Tbal Ob Mutton Broth

Ingredients

Directions

Make the broth

Add 4 lbs of veal or mutton to 4 quarts of cold water.
Bring it gently to a boil and skim off any impurities.
Add coarse sea salt, spices, and vegetables if desired.
Simmer the broth for about 4 hours, or 2.5 to 3 hours for smaller quantities.
If using, add 4 oz of rice to thicken the broth.

Finish

Strain the broth and let it cool completely to 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.

Veal + ricetop 19% of all pairs

Smell alikemoderate

Cooked together1,119 recipes

Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Veal or mutton: Provides the main meat flavor and gelatin-rich body as it simmers in the water.
Rice: Adds starch that thickens the broth slightly as it cooks.

“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.