Why it works: Mutton and barley work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 510 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓
Mutton Broth
Ingredients
Directions
Boil the mutton in a pot of water for 2 hours.
Skim the broth carefully as it simmers.
Add salt to taste, and optional vegetables or barley/rice if permitted by a doctor.
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.
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Mutton + barleytop 14% of all pairsSmell alikemoderateCooked 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
- Mutton
- Releases meaty flavor and connective-tissue gelatin into the water, giving the broth flavor and body.
The step that matters
Skim the broth carefully as it simmers. Proteins and impurities from the meat rise to the surface as foam and scum. Removing them keeps the broth clear and prevents a muddy, off-flavored result.
“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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