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Mutton Broth

A hearty broth made by simmering mutton brisket with onion, salt, cayenne, rice, butter, milk, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Mutton Broth

Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Mutton Broth

Ingredients

Directions

  1. Boil the mutton in water with the onion, salt, and cayenne pepper for about 4 hours.

  2. Add the rice and cook for 1 hour longer.

  3. Just before serving, stir in the butter, milk, and parsley.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

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

What each ingredient does

Mutton brisket
Provides the meat flavor and richness that deepen as the broth simmers.
Rice
Thickens the broth slightly as its starch releases during the final hour of cooking.
Butter
Adds fat that carries flavor and gives the broth a smooth, rounded mouthfeel.
Milk
Adds creaminess and softens the broth's savory edge.

The step that matters

Adding the milk and butter just before serving. Milk proteins can curdle or scorch if boiled hard for long periods, and butter can separate. Stirring them in at the end keeps the broth smooth and well emulsified.

Swap the onion

How well each one fits the dish's main ingredients (mutton, rice, butter, parsley, milk, pepper):

  1. Potatofits better
  2. Carrotfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against mutton, rice, butter, parsley, milk, pepper. 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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