Why it works: Mutton and chervil work together. They rank in the top 33% of all ingredient pairs, and cooks put them together in 31 recipes. Both carry octanal, which smells fat, soap. The science ↓
An Excellent Broth
Ingredients
Directions
Boil the mutton in water until reduced to 2 quarts.
Remove the fat from the broth.
Season with chervil or other herbs as desired.
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.
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Mutton + cherviltop 33% of all pairsSmell alikelowCooked together31 recipes
Shared aroma: octanal (fat, soap).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Loin of mutton
- Provides the meat and fat that flavor the broth as it simmers and reduces.
The step that matters
Removing the fat from the broth. Fat that is not skimmed rises and sets on top of the broth as it cools, making it greasy and heavy on the palate. Skimming while the broth is hot removes most of it before serving.
“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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