Why it works: Mutton and flour are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 2,695 recipes. Both carry hexanal, which smells grass, green. The science ↓
Mutton Broth
Ingredients
Directions
Place the mutton in a pot with the water and salt.
Bring to a boil, then reduce heat and simmer slowly for 2 hours.
Slightly thicken the broth with flour as desired.
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 + flourtop 29% of all pairsSmell alikelowCooked together2,695 recipes
Shared aroma: hexanal (grass, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mutton
- Supplies the meat and fat that give the broth its rich, savory flavor.
- Flour
- Thickens the broth slightly, adding body to the liquid.
“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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