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To Make Mutton Broth

A clear broth made by simmering mutton neck with Scotch barley in cold water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Make 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 ↓

To Make Mutton Broth

Ingredients

Directions

The book gives no oven temperature. The 150°F (65°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Remove all fat from the mutton.

Cook the broth

  1. Pour 4 quarts of cold water into a clean pot.

  2. Add the mutton and 1 teaspoon of Scotch barley.

  3. Cook slowly, ensuring the temperature never exceeds 150°F (65°C).

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
Provides the main meaty flavor, and its connective tissue releases gelatin that gives the broth body.
Scotch barley
Releases starch as it cooks, thickening the broth and adding a soft, chewy texture.

The step that matters

Cook slowly and keep the temperature under 150°F (65°C). At a gentle heat, fat and impurities stay loose and can be skimmed off, so the broth stays clear. Boiling vigorously emulsifies the fat into the liquid, making it cloudy and greasy.

“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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