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Mutton Broth

A clear broth made by simmering mutton necks with water, salt, and pepper.

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 pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mutton Broth

Ingredients

Directions

Prepare

  1. Take the scrag end of one or two necks of mutton.

  2. Reserve the best end for cutlets or roasting.

Make the broth

  1. Place the scrag end in a pot with enough water to cover it.

  2. Bring to a boil, then reduce heat and simmer until the meat is tender.

  3. Season with coarse sea salt and black pepper to taste.

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 + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

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

What each ingredient does

Mutton scrag end
Provides the meat and bones that release flavour and gelatin into the broth as it simmers.
Water
Extracts flavour and body from the meat and bones during a long, gentle simmer.

The step that matters

Simmer gently until the meat is tender. A rolling boil makes the broth cloudy and can toughen the meat. A low simmer lets collagen slowly break down into gelatin, giving tender meat and a richer, clearer broth.

“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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