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Mutton Broth

A simple broth made by simmering mutton pieces in water, optionally with rice or barley water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Mutton Broth

Why it works: Rice and barley match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 568 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Mutton Broth

Ingredients

Directions

Prepare

  1. Cut the mutton into small pieces.

  2. Pour 1½ pints of boiling water over the mutton.

Simmer and strain

  1. Let it simmer for 1 hour.

  2. Strain the broth.

Finish

  1. Add a little cold boiled rice or some barley water if desired.

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.

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. Rice + barleytop 3% of all pairs
    Smell alikestrong
    Cooked together568 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Mutton + barleytop 14% of all pairs
    Smell alikemoderate
    Cooked together510 recipes

    Shared aroma: ethyl octanoate (fruity).

  3. Mutton + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked 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
Releases meat flavour and richness into the water, giving the broth its body and savoury taste.

The step that matters

Simmer gently. Keep the broth at a gentle simmer rather than a hard boil. Vigorous boiling breaks up meat particles and emulsifies fat into the liquid, making the broth cloudy and greasy, while gentle heat keeps it clearer.

“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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