Why it works: Mutton and chervil work together. They rank in the top 33% of all ingredient pairs, and cooks put them together in 31 recipes. Both carry octanal, which smells fat, soap. The science ↓
An Excellent Broth
Ingredients
Directions
Boil the mutton in water with chervil until reduced to 2 quarts.
Remove some of the fat and season to taste.
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.
-
Mutton + cherviltop 33% of all pairsSmell alikelowCooked together31 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
- Loin of mutton
- Provides the main meat flavor and richness that the broth is built on.
The step that matters
Reducing the broth to 2 quarts. Boiling concentrates the flavor as water evaporates, so the broth needs enough time to reduce for a rich taste. Skimming fat afterward keeps the broth from tasting 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.
More mutton broth recipes
You might also like
Haricot Mutton59 recipes
Mutton Soup56 recipes
Curried Mutton9 recipes
Beef, Mutton, or Veal Broth6 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.