Why it works: Mutton and rice are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 1,019 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Mutton and Veal Broth
Ingredients
Directions
Boil the mutton or veal in water for 2 hours.
Skim the broth carefully as it boils.
Add a small amount of coarse sea salt to taste.
If desired, add some vegetables for seasoning, and optionally rice or barley.
Serve the broth with crackers.
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.
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Mutton + ricetop 16% of all pairsSmell alikemoderateCooked together1,019 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mutton or veal
- Simmered for two hours, it releases flavor and gelatin into the broth, giving body.
The step that matters
Skim the broth carefully as it boils. Foam and fat rise to the surface as the meat cooks. Removing them keeps the broth clear and stops it tasting greasy or cloudy.
“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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