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
Prepare
Remove all fat from the mutton.
Pour cold water into a clean pan.
Cook
Add the mutton and Scotch barley to the pan.
Cook slowly, ensuring the temperature never exceeds 160°F (70°C).
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.
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Mutton + barleytop 14% of all pairsSmell alikemoderateCooked 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
- Scrag-end of neck of mutton
- Provides the meat and rich flavour that the broth is built on.
- Scotch barley
- Releases starch as it cooks, thickening the broth and adding body.
The step that matters
Keeping the temperature at or below 160°F (70°C). Cooking slowly and keeping the liquid below a simmer draws flavour and gelatin out of the meat gently. Boiling hard would toughen the meat proteins and can cloud the broth.
“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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