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Mutton Broth

A simple broth made from mutton, water, and barley, simmered for two hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Mutton Broth

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

  1. Place the mutton in a saucepan with the cold water.

  2. Heat the mixture until it reaches a boil, then skim off any foam.

  3. Add the barley and reduce the heat to a simmer.

  4. Cook slowly for 2 hours.

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. 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

Mutton
Releases flavor and gelatin into the water, giving the broth body and savoriness.
Barley
Releases starch as it cooks, thickening the broth and adding a soft, chewy texture.

The step that matters

Skimming the foam at the boil. Foam carries impurities and fat from the meat that would cloud the broth and taste off. Removing it early keeps the broth clear and clean-flavored.

“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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