Why it works: Meat and mutton work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 936 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Soups
Ingredients
Directions
Ensure the soup vessel is perfectly clean.
Wash the meat and prepare the vegetables carefully.
Keep the vessel tightly closed while cooking.
Strain the soup into a clean pan immediately after cooking.
Fill the stock-pot with water right after emptying the saucepan.
Skim the soup thoroughly when it begins to boil, adding salt to help bring scum to the surface.
Once skimmed, add herbs and vegetables, allowing them to stew long enough to avoid overpowering the flavor.
Slowly heat the soup, keeping it simmering gently until done.
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.
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Meat + muttontop 14% of all pairsSmell alikemoderateCooked together936 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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