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Mutton Broth

A clear broth made by simmering mutton or lamb with water, optionally adding rice or barley, then skimming fat and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

  1. Cut the mutton or lamb into small dice.

Make the broth

  1. Add the meat to a pot with cold water and simmer gently for 2 to 3 hours.

  2. Strain the broth and let it cool, then skim off all fat.

  3. Reheat the broth when needed.

Finish and serve

  1. If desired, add soaked rice or cooked barley to the broth and simmer for 30 minutes before serving.

  2. Season with 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 + 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 or lamb
Provides the meat and flavour that gives the broth its body and savoury taste as it simmers.
Cold water
Serves as the cooking liquid that slowly draws flavour and gelatin out of the meat.

The step that matters

Simmer gently and skim the fat. A gentle simmer keeps the broth clear, while a rolling boil makes it cloudy and emulsifies fat into it. Cooling and skimming removes the fat that would otherwise sit on the surface and make the broth greasy.

“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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