Why it works: Mutton and allspice work together. They rank in the top 30% of all ingredient pairs, and cooks put them together in 322 recipes. Both carry linalool, which smells floral, citrus. The science ↓
Soup for Invalids
Ingredients
Directions
Prepare
Mince the mutton or beef until finely ground.
In a pot, combine the minced meat and water.
Simmer and season
Bring to a boil, then reduce heat and simmer for 3 hours or until reduced to 1 quart.
Season with salt, peppercorns, and allspice.
Strain the soup through a gravy strainer 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.
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 + allspicetop 30% of all pairsSmell alikelowCooked together322 recipes
Shared aroma: linalool (floral, citrus).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mutton or beef
- Provides the main flavor and body of the broth as it simmers.
- Water
- Extracts flavor and gelatin from the meat and forms the broth as it reduces.
The step that matters
Simmer slowly until reduced to 1 quart. Long, gentle simmering draws flavor and body from the meat into the liquid. Rapid boiling can make the broth cloudy and greasy, so keep it at a bare simmer.
“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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