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Mutton Beoth

A simple mutton stew with onion, turnips, barley, and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Turnip and barley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 629 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Mutton Beoth

Ingredients

Directions

  1. Place the mutton in a large pot with cold water.

  2. Add the onion, turnips, pepper, salt, sweet herbs, and pearl barley.

  3. Skim the surface well.

  4. Boil for four 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.

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. Turnip + barleytop 2% of all pairs
    Smell alikestrong
    Cooked together629 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together5,252 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Onion + barleytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,166 recipes

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

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mutton
Provides the main meaty flavor, and its connective tissue softens into a richer broth during long simmering.
Pearl barley
Releases starch as it cooks, thickening the broth and giving it body.
Turnips
Add a mildly sweet, earthy flavor that balances the richness of the meat.
Onion
Adds savory aroma and depth to the broth.
Sweet herbs
Contribute aromatic flavor to the broth.

The step that matters

Skim the surface well. Foam and impurities rise to the surface as the water heats. Removing them early keeps the broth clear and prevents off flavors and cloudiness from spreading through the liquid during the long boil.

Swap the onion

How well each one fits the dish's main ingredients (mutton, turnip, pepper, barley):

  1. Leekfits better
  2. Carrotfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against mutton, turnip, pepper, barley. Candidates are from the same food group and used in at least 100 recipes.

“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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