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Mutton Broth

A savory broth made from mutton, pearl barley, and water, simmered and seasoned with coarse sea salt.

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

Prepare the meat

  1. Cut off all the fat from the mutton.

  2. Dice the lean meat into small cubes.

Make the broth

  1. Add the diced mutton and pearl barley to 3 pints of cold water.

  2. Heat the mixture slowly to boiling. Skim carefully.

  3. Reduce to a simmer.

  4. Boil the bones in 1 pint of cold water for 30 minutes.

  5. Strain the liquid from the bones into the broth.

  6. Cook the broth for an additional 2 hours.

  7. Season the broth with coarse sea salt to taste.

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

Mutton
Lean meat and connective tissue release flavour and body into the broth as it simmers.
Pearl barley
Starch from the grain thickens the broth and adds a soft, slightly chewy texture.

The step that matters

Skim carefully after the mixture reaches boiling. Heating the meat and water together releases proteins and fat that form grey foam on the surface. Removing it keeps the broth clear and less greasy, which is harder to fix once the long simmer has blended it in.

“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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