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Another Kind Op Mutton Broth

A clear broth made by simmering mutton with vegetables and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Another Kind Op Mutton Broth

Ingredients

Directions

Prepare the meat

  1. Wash the meat in boiling water and dry it with a cloth.

Make the broth

  1. Place the meat in a pot with 1 quart of water and bring to a boil.

  2. Skim the surface to remove scum, then add a little cold water to bring up more scum and skim again.

  3. Add parsley root, carrot, onions, mace, and bacon if desired.

  4. Boil for at least 1.5 hours until the meat is tender.

  5. Strain the broth before serving.

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. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  4. Carrot + macetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,592 recipes

    Shared aroma: myristicin (spice, warm).

  5. Parsley + macetop 15% of all pairs
    Smell alikemoderate
    Cooked together4,268 recipes

    Shared aroma: myristicin (spice, warm).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Meat (beef, veal, or mutton)
Provides the main flavor and gelatin-rich body as it simmers into the broth.
Onions
Add savory sweetness and aroma to the broth as they cook.
Carrot
Adds gentle sweetness and color to the broth.
Parsley root
Contributes an earthy, herbal aroma to the broth.

The step that matters

Skimming the surface. Scum is coagulated protein and impurities that rise as the liquid heats. Removing it keeps the broth clear and clean-tasting, so skim as it forms, especially early on.

Swap the mace

How well each one fits the dish's main ingredients (meat, parsley, carrot, onion):

  1. Thymefits better
  2. Celeryfits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against meat, parsley, carrot, onion. 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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