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Muttox Broth

A clear broth made by simmering mutton with water, salt, and optional pearl barley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Meat and barley work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 224 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Muttox Broth

Ingredients

Directions

Prepare the meat

  1. Cut the mutton into 3 or 4 pieces.

  2. Wash the pieces in cold water.

  3. Place the meat in a soup kettle and cover it with cold water.

Simmer the broth

  1. Bring to a boil, then skim off any foam that rises to the surface.

  2. Cover the kettle and simmer slowly for 5 hours.

  3. Remove the meat and bones.

  4. Skim off the fat.

Finish the broth

  1. If using pearl barley, add 1 tablespoon and cook for an additional 2 hours.

  2. Season the broth with coarse sea salt to taste.

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

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

  2. Mutton + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together936 recipes

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

  3. Mutton + barleytop 14% of all pairs
    Smell alikemoderate
    Cooked together510 recipes

    Shared aroma: ethyl octanoate (fruity).

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

What each ingredient does

Leg of mutton
Provides the meat and bones that flavour the broth and release gelatin as it simmers.
Pearl barley
Adds body and a soft, thickening texture to the broth as it cooks.

The step that matters

Skim off the foam at the start. Foam rising during the first boil contains coagulated proteins and impurities. Removing it early keeps the broth clear and clean-tasting instead of cloudy or scummy.

“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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