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Mutton Broth

A clear broth made from mutton neck and leg bones, simmered with salt and rice.

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 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

Prepare the stock

  1. Wash the mutton well, cut away any sinew, and chop it into large pieces.

  2. Place the mutton pieces and knuckle bones into a stewpan.

  3. Add 5 pints of cold water and ¼ teaspoon of coarse sea salt.

  4. Bring to a boil, then reduce heat and simmer for 4 hours, skimming often.

  5. Strain the stock into a basin and let it cool until it forms a stiff jelly.

Degrease and finish

  1. Remove the fat from the top with a spoon.

  2. Dab the top of the stock with a clean cloth dipped in hot water to remove grease.

  3. Wipe the top of the stock dry with a clean, dry cloth.

  4. Wash the Patna rice in 2 or 3 waters.

  5. Put the stock back into a stewpan and bring it to a boil.

  6. Stir in the rice and boil for 25 minutes until the rice is tender.

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
Provides the meaty flavour and gelatine that give the broth body as it simmers.
Patna rice
Thickens the broth as its starch swells and softens during boiling.

The step that matters

Chilling the stock before degreasing. Cooling the strained stock until it sets to a jelly lets the fat rise and solidify on top, so it can be lifted off cleanly. Skipping this leaves greasy broth.

“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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