Why it works: Mutton and turnip are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 1,558 recipes. Both carry octanal, which smells fat, soap. The science ↓
Mutton Broth
Ingredients
Directions
Make the broth
Place the mutton in a pot with cold water.
Bring to a boil and then reduce to a simmer for 3 hours.
Skim off all the fat from the surface.
Finish and serve
Add the chopped turnips or carrots and salt to taste.
Remove the meat before serving.
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.
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Mutton + turniptop 19% of all pairsSmell alikelowCooked together1,558 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
- Mutton
- Gives the broth its rich, meaty flavor as it simmers slowly in the water.
- Turnips or carrots
- Add natural sweetness and body to the broth as they soften in the liquid.
The step that matters
Skim off all the fat from the surface. Fat that is left in the broth can make it greasy and heavy on the palate. Removing it while the broth is hot and before the vegetables go in gives a cleaner, clearer result.
“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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