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Mutton Soup

A hearty soup made with mutton, mixed vegetables, barley or rice, simmered in water with salt, sugar, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Mutton Soup

Why it works: Pepper and barley work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 897 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Mutton Soup

Ingredients

Directions

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

  2. Add the mixed vegetables, salt, sugar, and pepper.

  3. Bring to a gentle simmer and cook for 3½ hours.

  4. Remove any fat from the surface before serving.

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. Pepper + barleytop 13% of all pairs
    Smell alikemoderate
    Cooked together897 recipes

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

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

    Shared aroma: ethyl octanoate (fruity).

  3. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

  4. Sugar + barleytop 21% of all pairs
    Smell alikemoderate
    Cooked together755 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Sugar + peppertop 32% of all pairs
    Smell alikelow
    Cooked together19,401 recipes

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

Sugar and pepper barely smell alike, yet cooks put them together in 19,401 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Mutton
Provides the main meat flavor and richness to the broth as it simmers.
Mixed vegetables
Add sweetness, body, and aroma to the broth during long cooking.
Barley or rice
Thickens the broth slightly and adds body as its starch releases during cooking.

The step that matters

Bring to a gentle simmer. A gentle simmer keeps the broth clear and the mutton tender, while a hard boil can make the liquid cloudy and toughen the meat. Skimming fat afterward keeps the soup clean-tasting.

“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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