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Meat Broth, Restorative

A hearty broth made from veal knuckle, calf's foot, gravy beef, and water, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Meat Broth, Restorative

Ingredients

Directions

Prepare

  1. Cut the meat into small pieces and chop the bones.

  2. Put all the meat and bones in a large pot and add the cold water.

Simmer

  1. Bring the mixture slowly to a boil, then add salt and skim off any foam.

  2. Cook slowly for four hours.

Strain and store

  1. Strain the broth and let it cool, then remove all the fat.

  2. Reheat as 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 + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  2. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

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

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Veal knuckle
Bones and connective tissue release gelatin, giving the broth body and a silky mouthfeel.
Calf's foot
Rich in collagen, which dissolves during long simmering to thicken the broth.
Gravy beef
Meat releases savory flavor compounds into the water during slow cooking.
Water
Acts as the solvent that extracts flavor and gelatin from the meat and bones.

The step that matters

Bring to a boil slowly and skim the foam. Starting in cold water and heating gradually lets proteins and impurities rise gradually as foam, which can be skimmed off. Boiling hard too early emulsifies fat and proteins into the liquid, making the broth cloudy.

“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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