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Soup

Mutton Broth

A broth made by simmering a small mutton scrag with water, rice, onion, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Mutton Broth

Why it works: Rice and onion are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 10,433 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Mutton Broth

Ingredients

Directions

Make the broth

  1. In a large pot, combine the mutton and water.

  2. Bring to a boil and then simmer for two to three hours.

Finish the soup

  1. Add the rice, chopped onion, and salt.

  2. Continue to simmer until the rice is cooked.

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. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  3. Mutton + oniontop 18% of all pairs
    Smell alikelow
    Cooked together4,531 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Mutton
Releases flavor and gelatin into the water, giving the broth body and richness.
Rice
Absorbs liquid and softens as it cooks, thickening the broth and adding bulk.
Onion
Adds aromatic sweetness and savory depth as it softens in the simmering broth.

The step that matters

Simmer the broth gently for two to three hours. A rolling boil makes the broth cloudy and can toughen the meat, while slow simmering draws out flavor and gelatin gradually.

Swap the onion

How well each one fits the dish's main ingredients (mutton, rice):

  1. Asparagusfits better
  2. Leekfits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against mutton, 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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