Why it works: Mutton and rice are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 1,019 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Mutton Broth
Ingredients
Directions
Make the broth
Cut the mutton into pieces.
Place the mutton in a pot with cold water.
Simmer for two hours.
Strain the broth and let it cool in a bowl.
Remove the fat from the cooled broth.
Finish and serve
Add the boiled rice or barley and season with salt.
Serve hot.
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 + ricetop 16% of all pairsSmell alikemoderateCooked together1,019 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mutton
- Provides the meat flavor and rich body as it simmers into the broth.
- Cold water
- Extracts flavor and gelatin from the mutton slowly as it heats.
- Boiled rice or barley
- Adds body and light thickness to the finished broth.
The step that matters
Remove the fat from the cooled broth. Fat solidifies on top of a cooled broth, so it can be lifted off cleanly. Skimming before reheating keeps the broth clear and prevents it from tasting 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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