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To Make Mutton Broth Quickly

A quick mutton broth made with neck chops, herbs, onion, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

To Make Mutton Broth Quickly

Ingredients

Directions

Prepare

  1. Cut the mutton into small pieces.

  2. Place the pieces in a saucepan with bones, cold water, and no skin or fat.

  3. Add the sweet herbs, onion, pepper, and salt.

Simmer and strain

  1. Cover the saucepan and bring to a boil quickly.

  2. Remove the lid.

  3. Boil rapidly for 20 minutes, skimming frequently.

  4. Strain the broth into a basin.

  5. If any fat remains, remove it by placing a piece of thin paper on the surface; the fat will adhere to the paper.

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 + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  2. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 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 flavour and gelatine from its bones that give the broth body.
Sweet herbs
Add aromatic flavour that infuses into the broth as it cooks.
Onion
Adds savoury depth and aroma to the broth.

The step that matters

Skimming during the rapid boil. Impurities and fat rise to the surface as the broth boils. Skimming them off keeps the broth clear and clean-tasting rather than cloudy or greasy.

Swap the onion

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

  1. Capsicumfits better
  2. Carrotfits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against mutton, pepper. 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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