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Mutton Broth

A clear broth made by simmering mutton neck with barley, water, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Mutton Broth

Why it works: Mutton and barley work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 510 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓

Mutton Broth

Ingredients

Directions

Prepare the meat

  1. Ensure the meat is fresh and sweet.

  2. Remove all fat from the meat.

  3. Cut the lean meat into pieces.

Make the broth

  1. Place the meat in a stewpan with cold water.

  2. Add barley and salt.

  3. Simmer gently until the broth is flavorful.

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.

Photo for illustrative purposes only · Contact us to use it

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 + barleytop 14% of all pairs
    Smell alikemoderate
    Cooked together510 recipes

    Shared aroma: ethyl octanoate (fruity).

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

What each ingredient does

Mutton
Supplies the main meat flavor and, as it simmers, gelatin that gives the broth body.
Barley
Swells as it cooks, adding body and a thicker texture to the broth.

The step that matters

Simmer gently until the broth is flavorful.. Boiling hard makes the broth cloudy and toughens the meat, while a gentle simmer draws out flavor slowly and keeps the broth clear.

“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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