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Mutton Broth

A clear broth made by simmering mutton with water, rice, and salt for several hours.

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

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

Prepare

  1. In a pot, combine mutton and cold water.

  2. Add rice and salt.

Simmer and serve

  1. Simmer for 4 hours.

  2. Strain the broth and serve hot in small quantities.

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. 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
Supplies the main meaty flavor and collagen that gives the broth body as it simmers.
Rice
Releases a little starch that gives the broth a slightly fuller, softer body.

The step that matters

Simmer for 4 hours. A long, gentle simmer slowly draws flavor and gelatin from the meat into the water. A hard boil can cloud the broth and make the flavor harsher, so keep the liquid barely bubbling.

“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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