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Soup

Mutton Broth

A clear meat broth made by simmering meat in cold water, then straining and seasoning it.

From an old cookbook · modernised transcription
By Mary Ronald · From a historical cookbook (Project Gutenberg) · 41 ingredients
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Mutton Broth

Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Mutton Broth

Ingredients

Directions

Prepare the meat

  1. The neck or shoulder-pieces may be used for broth.

  2. Cut the meat into pieces and remove the fat.

  3. To each pound of meat add one quart of cold water.

  4. Let the meat stand one hour.

Make the broth

  1. Simmer for four or five hours.

  2. Put it on the fire, cover, and let it come slowly to the boiling-point, taking off any scum that rises. Place it where it will only simmer.

  3. After it has simmered for four hours, add the vegetables cut into dice and the spices. Let it simmer one hour longer.

  4. Strain into an earthen bowl and let it cool without covering.

  5. When ready to serve, remove the grease.

  6. Add to each quart of stock one stick of celery and two tablespoonfuls of rice.

  7. Add salt and pepper to taste.

  8. Boil until the rice is soft.

Quick broth

  1. Broth may be made quickly by chopping lean meat to a fine mince.

  2. To a pound of meat add one pint of cold water.

  3. Let soak for fifteen minutes.

  4. Then let slowly boil for half an hour.

  5. Season and strain.

Clarify and serve

  1. Put into a saucepan with three fourths of a pound of lean meat chopped fine and the white of one egg.

  2. Stir until it boils, then let it boil for fifteen minutes.

  3. Lay a fine cloth on a sieve and strain the bouillon through it without pressing.

  4. Serve in cups.

Nutrition, whole recipe (rough)

731Calories
39 gProtein
33 gFat
68 gCarbs

Counts 12 of 15 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Beef100g cooked250
Rice1 cup cooked (158g) white206
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Carrot1 medium (61g)25
Clove1 tsp ground (2g)7
Celery1 stalk (40g)6
Cinnamon1 tsp ground (2.6g)6
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot in our table0
Soupnot in our table0
Meatnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Mary Ronald. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

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. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  5. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef
Provides the flavour and body of the broth as it simmers.
Egg white
Gathers fine particles as it sets, clearing the broth when strained.
Rice
Thickens the broth slightly as it cooks until soft.
Celery
Adds aromatic flavour to the stock during simmering.

The step that matters

Taking off the scum and keeping the simmer gentle. Rising scum is impurities and fat; a hard boil breaks it up and clouds the broth. A slow simmer keeps the liquid clear and the flavour clean.

Swap the onion

How well each one fits the dish's main ingredients (celery, rice, parsley, beef, butter, meat, carrot):

  1. Potatofits better
  2. Leekfits better
  3. Turnipfits about as well
  4. Onionthe original

Fit is the average pairing score against celery, rice, parsley, beef, butter, meat, carrot. 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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