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Mutton Beoth

A slow‑cooked mutton broth that reduces to a jelly, served with rice or barley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Onion and carrot are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 21,601 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Mutton Beoth

Ingredients

Directions

Prepare the meat

  1. Trim the scrags of mutton and remove the pith from the bones.

  2. Wipe the bones with a damp cloth and break them into very small pieces.

Make the broth

  1. Put the mutton and bones into an enamelled saucepan and cover with cold water.

  2. Add the salt and bring to a boil, skimming off any scum.

  3. Add the peppercorns, onion, and carrot.

  4. Boil steadily for 8 to 9 hours until the liquid reduces to 1 quart.

  5. Strain the broth and let it cool until it forms a jelly.

Serve

  1. To serve, reheat the jelly and add a spoonful of washed rice or pearl barley boiled in stock or milk.

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. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Mutton + carrottop 18% of all pairs
    Smell alikelow
    Cooked together1,878 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Mutton + oniontop 18% of all pairs
    Smell alikelow
    Cooked together4,531 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mutton
Provides the meat and bones whose flavour and gelatin enrich the broth.
Shank bones
Release collagen during long simmering, which sets the cooled broth into a jelly.
Onion
Adds savoury sweetness and aroma to the broth as it simmers.
Carrot
Adds gentle sweetness and aroma to the broth as it simmers.

The step that matters

Skimming off the scum after boiling. Scum rises as the liquid first heats and contains impurities that would cloud the broth and spoil its clean flavour. Removing it early keeps the finished jelly clear.

Swap the onion

How well each one fits the dish's main ingredients (mutton, carrot):

  1. Turnipfits better
  2. Leekfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against mutton, carrot. Candidates are from the same food group and used in at least 100 recipes.

“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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