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Mutton Broth

A clear broth made by simmering mutton neck, water, salt, and pearl barley for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Mutton Broth

Why it works: Mutton and barley work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 510 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓

Mutton Broth

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Wash and wipe the mutton, do not soak it.

  2. Place the mutton in a stew-pan with cold water.

Make the broth

  1. Bring to a boil slowly, skimming regularly.

  2. When near boiling, add salt and remove scum.

  3. Reduce heat to simmer and add washed pearl barley.

  4. Let it stew for 5 hours, then strain.

Finish and serve

  1. Put the meat in a stock-pot and remove fat when cold.

  2. To serve, warm a small quantity, season, and serve with toasted bread.

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.

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.

  1. Mutton + barleytop 14% of all pairs
    Smell alikemoderate
    Cooked together510 recipes

    Shared aroma: ethyl octanoate (fruity).

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

What each ingredient does

Mutton
Its connective tissue breaks down into gelatin during long simmering, giving the broth body and richness.
Pearl barley
Its starch releases into the liquid during simmering, thickening the broth and adding a soft texture.

The step that matters

Bring to a boil slowly, skimming regularly. Slow heating and skimming lift coagulated proteins and impurities to the surface as scum. Removing them keeps the broth clear and clean-tasting rather than cloudy or 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.

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