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Mutton Stewed and Soup for One Hundred Men

A large pot of mutton stew and soup made with water, meat, vegetables, barley or rice, salt, pepper, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Barley and flour work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 582 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Mutton Stewed and Soup for One Hundred Men

Ingredients

Directions

Make the stew

  1. In a large pot, combine the water, meat, mixed vegetables, pearl barley or rice, salt, and pepper.

  2. Bring to a boil, then reduce heat and simmer gently for 2.5 hours.

  3. Stir the soup occasionally to prevent burning or sticking.

Thicken and serve

  1. Remove the meat and keep it warm.

  2. Mix the flour with enough water to form a light batter, then add it to the soup.

  3. Stir well and boil for another 30 minutes.

  4. Skim off the fat and serve the meat and soup separately.

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. Barley + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together582 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Barley + peppertop 13% of all pairs
    Smell alikemoderate
    Cooked together897 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Meat + barleytop 13% of all pairs
    Smell alikemoderate
    Cooked together224 recipes

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

  4. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 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

Meat
Provides the main savoury flavour and richness as it cooks into the broth.
Pearl barley or rice
Absorbs liquid and swells, adding body and thickening the soup as it cooks.
Flour
Mixed into a batter and stirred into the soup, it thickens the broth as it boils.
Mixed vegetables
Release their sugars and flavour into the broth, sweetening and rounding its taste.

The step that matters

Stir the soup occasionally. Starches and proteins settle on the bottom of a simmering pot and scorch easily. Stirring keeps them suspended, preventing burnt flavour and sticking while the barley or rice swells.

“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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