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Broth, Mutton

A clear broth made from mutton neck, simmered with salt and optionally rice or barley.

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

Broth, Mutton

Ingredients

Directions

Prepare the mutton

  1. Wipe the mutton.

  2. Remove the skin and fat.

  3. Cut the mutton into small pieces.

Make the broth

  1. Place the meat and bones into a kettle.

  2. Cover the kettle with cold water.

  3. Heat gradually to boiling point.

  4. Skim off any foam.

  5. Add salt.

  6. Cook slowly until the meat is tender.

Strain and finish

  1. Strain the broth.

  2. Let the broth cool.

  3. Remove any fat.

  4. Reheat the broth to boiling point.

  5. If using barley, soak it overnight in cold water before adding.

  6. Add rice or barley 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.

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. 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
Provides the meat flavour and body that the broth is built on.
Mutton bones
Release collagen and flavour into the water during slow simmering, adding body to the broth.
Rice or barley
Adds starch that thickens the broth slightly and gives it a more substantial texture.

The step that matters

Heat gradually to boiling point. Starting with cold water and heating slowly lets proteins and fats release gradually, so the broth stays clearer and easier to skim. Boiling hard early makes it cloudy and 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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