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To Make Muttoit Broth

A broth made by simmering mutton neck, onion, herbs, turnip, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Onion and turnip match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 7,585 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

To Make Muttoit Broth

Ingredients

Directions

Make the broth

  1. Place the mutton in a stewpan.

  2. Add the cold water and other ingredients.

  3. Bring to a boil.

  4. Skim carefully.

  5. Cover.

  6. Let simmer gently for 1 hour.

Strain and finish

  1. Strain the broth.

  2. Let it cool.

  3. Remove all the fat from the surface.

  4. Reheat as needed.

  5. Add 2 teaspoons of scalded minced parsley if allowed.

  6. Boil pearl barley or rice with the other ingredients.

  7. Do not strain the broth.

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. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together5,252 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

  5. 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
Gives the broth its meaty flavour and body as it simmers slowly.
Onion
Adds sweetness and aroma to the broth during long simmering.
Turnip
Contributes mild sweetness and a gentle vegetable flavour to the broth.
Water
Acts as the cooking liquid that draws flavour out of the meat and vegetables.

The step that matters

Skim carefully. When the liquid comes to a boil, foam and impurities rise to the surface. Removing them keeps the broth clearer and prevents off flavours from spreading through it.

Swap the onion

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

  1. Leekfits better
  2. Carrotfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against mutton, turnip, pepper. 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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