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Mutton Broth Diet

A simple mutton broth with barley, served with bread and milk for breakfast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Mutton Broth Diet

Ingredients

Directions

Prepare

  1. Weigh 8 oz. of neck of mutton with the bone before dressing.

Make the broth

  1. In a pot, combine the mutton with 1 pint of broth and barley.

  2. Cook until the mutton is tender.

Serve

  1. Serve with 10 oz. of bread and 1 pint of milk for breakfast.

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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + muttontop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Bread + barleytop 12% of all pairs
    Smell alikemoderate
    Cooked together201 recipes

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

  4. Milk + barleytop 14% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: ethyl octanoate (fruity).

  5. 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

Neck of mutton
Provides the main meat flavour and, as it cooks, richness to the broth.
Barley
Its starch thickens the broth slightly and gives it body as it cooks.
Broth
Forms the liquid base that carries the flavour of the meat and barley.

The step that matters

Cook until the mutton is tender. Mutton from the neck is tough connective tissue that needs long, gentle simmering to break down. Stopping early leaves the meat chewy and the broth thin in flavour.

“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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