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Mutton Broth

A broth made by simmering mutton in salted water, then adding rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Mutton Broth

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 Broth

Ingredients

Directions

Make the broth

  1. Place the mutton in salted water.

  2. Simmer for 4 to 5 hours.

  3. Strain the broth.

  4. Let the broth cool.

  5. Skim off the fat.

Finish and serve

  1. Bring the broth to a boil.

  2. Add the rice.

  3. Cook for 30 minutes.

  4. Serve.

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 + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked 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
Long simmering releases its flavour and gelatin, giving the broth body and savour.
Rice
Absorbs liquid and softens as it cooks, thickening the broth and adding bulk.

The step that matters

Skim off the fat. Once cooled, fat solidifies on the surface of the broth. Removing it before reheating keeps the broth clean-tasting and less 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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