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Teal or Mutton Broth

A clear broth made from veal or mutton simmered with optional spices, vegetables, and rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Mace and rice work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 932 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Teal or Mutton Broth

Ingredients

Directions

Prepare the broth

  1. Add the meat to a pot with the cold water and bring it gently to a boil.

  2. Skim the surface to remove impurities.

  3. Add coarse sea salt, spices, and vegetables if desired; otherwise, use just peppercorns, mace, and herbs.

Simmer and finish

  1. Simmer the broth for about 4 hours, or 2.5 to 3 hours for smaller quantities.

  2. If using, add rice to thicken the broth and increase nutrition.

  3. Strain the broth when done and let it cool completely to clarify.

  4. This is especially important if serving to someone unwell.

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. Mace + ricetop 17% of all pairs
    Smell alikelow
    Cooked together932 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Veal + macetop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. 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 meat and collagen that give the broth its body and savory flavor.
Rice
Thickens the broth as its starch swells and softens during simmering.

The step that matters

Skim the surface before simmering. Impurities and foam rising early can cloud and flavor the broth; removing them keeps it clear and clean-tasting. Cooling it fully before serving lets fat rise and solidify so it can be lifted off.

Swap the mace

The recipe marks mace as optional. How well each one fits the dish's main ingredients (veal, rice):

  1. Turmericfits better
  2. Celeryfits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against veal, rice. Candidates are from the same food group and used in at least 100 recipes.

“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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