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Mutton Broth

A clear broth made by simmering lean mutton with water, salt, and onion.

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 onion are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 4,531 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Mutton Broth

Ingredients

Directions

Make the broth

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

  2. Boil gently until the mutton is tender.

  3. Add salt and onion according to your taste.

Cool and skim

  1. Pour the broth into a basin and let it cool.

  2. Skim off the fat when cold.

Serve

  1. Reheat the broth when ready to serve.

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 + 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

Lean loin of mutton, including bone
Gives the broth its meaty flavor, and the bone adds body as it simmers.
Onion
Adds aroma and a mild sweetness as it simmers in the broth.

The step that matters

Boil gently until the mutton is tender.. A hard, rolling boil churns fat and small particles into the liquid, making the broth cloudy and greasy, and it can toughen the meat. A gentle simmer keeps the broth clearer and the meat tender.

“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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