Why it works: Mutton and arrowroot work together. They rank in the top 30% of all ingredient pairs, and cooks put them together in 46 recipes. Both carry octanal, which smells fat, soap. The science ↓
Mutton Broth
Ingredients
Directions
Make the broth
Place the mutton in a saucepan with water and salt.
Simmer gently for two hours.
Strain the broth and let it cool.
Remove any fat that rises to the top.
Finish and serve
If desired, thicken the broth with arrowroot or ground rice.
Serve warm.
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 + arrowroottop 30% of all pairsSmell alikelowCooked together46 recipes
Shared aroma: octanal (fat, soap).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Scrag of mutton
- Gives the broth its meaty flavour and body as it simmers in the water.
- Water
- Acts as the cooking liquid that extracts flavour and gelatin from the meat.
- Arrowroot or ground rice
- Starch that thickens the cooled or warm broth to a silkier texture.
The step that matters
Simmer gently for two hours. A gentle simmer extracts flavour and gelatin slowly while keeping the broth clear; a hard boil 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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