Why it works: Mutton and parsley are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 1,915 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Mutton Broth
Ingredients
Directions
In a pot, combine 1 pound of lean mutton and 1 quart of water.
Boil slowly for 2 to 3 hours.
Season with ¼ teaspoon of salt and add parsley to taste.
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 + parsleytop 25% of all pairsSmell alikelowCooked together1,915 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
- Lean mutton
- Provides the meat flavor and rich savory body of the broth as it simmers.
- Water
- Acts as the cooking liquid that extracts flavor and gelatin from the mutton.
The step that matters
Boil slowly for 2 to 3 hours. A gentle, slow simmer keeps the broth clear and extracts flavor gradually. A hard, rapid boil emulsifies fat into the liquid and makes the broth cloudy and greasy.
“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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