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Tegetmeier's Mutton Broth

A simple mutton broth simmered with water and salt, optionally thickened with arrowroot or ground rice, served with parsley and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Arrowroot and parsley match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 137 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Tegetmeier's Mutton Broth

Ingredients

Directions

Make the broth

  1. Place the mutton in a saucepan with water and salt.

  2. Simmer gently for 2 hours.

  3. Strain the broth through a sieve.

  4. When cold, remove all fat from the surface.

Finish and serve

  1. If desired, thicken the broth with arrowroot or ground rice.

  2. Serve the mutton with parsley and butter.

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.

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. Arrowroot + parsleytop 5% of all pairs
    Smell alikestrong
    Cooked together137 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Mutton + parsleytop 25% of all pairs
    Smell alikelow
    Cooked together1,915 recipes

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

  5. Arrowroot + buttertop 27% of all pairs
    Smell alikemoderate
    Cooked together610 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 meaty flavour and body as it simmers.
Arrowroot or ground rice
Starch that thickens the broth as it heats, giving it a fuller texture.

The step that matters

Simmering gently for 2 hours. A gentle simmer extracts flavour from the mutton while keeping the broth clear. A rolling boil would emulsify fat into the liquid and make it cloudy and greasy.

Swap the arrowroot

The recipe marks arrowroot as optional. How well each one fits the dish's main ingredients (mutton, parsley, butter):

  1. Shallotfits better
  2. Carrotfits better
  3. Leekfits better
  4. Arrowrootthe original

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