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Muttox Broth

A broth made from a mutton bone with meat, seasoned with coarse sea salt and thickened with rice or barley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Meat and rice are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,481 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Muttox Broth

Ingredients

Directions

Make the broth

  1. Cover the mutton bone with cold water.

  2. Cook until the meat falls off the bone.

  3. Strain the liquid and let it cool to skim off the fat.

Season and serve

  1. Season with coarse sea salt.

  2. Add previously cooked rice or barley to thicken.

  3. Serve hot.

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.

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. Meat + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Mutton + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together936 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. 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 bone with meat attached
Releases flavor and collagen from the bone and meat, giving the broth body and richness.
Rice or barley
Adds starch that thickens the broth as it softens and absorbs liquid.

The step that matters

Cool the strained liquid before skimming. Fat floats on hot broth and is hard to remove cleanly. Once cooled, the fat solidifies on the surface, so it can be lifted off in one piece.

“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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