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Mutton Broth

A clear broth made from mutton neck, barley, and water, simmered and strained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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

Start the broth

  1. Combine the mutton pieces, barley, and 2 cups of cold water in a pot.

  2. Heat slowly to boiling.

  3. Skim off any foam.

  4. Reduce to a simmer (180°F).

Add the bones

  1. Cover the bones with 1 cup of cold water.

  2. Cook slowly for 40 minutes.

  3. Strain the broth from the bones into the pot with the meat and barley.

Finish

  1. Cook for an additional 2 hours.

  2. Strain again.

  3. Season with salt.

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

Neck of mutton
Provides the meat flavour and body that defines the broth.
Barley
Its starch swells during simmering, thickening the broth and adding body.

The step that matters

Keep the broth at a gentle simmer. A hard boil churns fat and fine particles into the liquid, making it cloudy and greasy, and it toughens the meat. Skimming foam and holding a low simmer keep the broth clear and the meat tender.

“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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