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 ↓
A Strengthening Broth
Ingredients
Directions
Make the broth
Boil the mutton in 2 quarts of water.
Add the chervil and any optional herbs or roots.
Remove some of the fat after boiling.
Simmer until the broth is flavorful.
Finish and serve
Strain and serve.
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 + 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
- Gives the broth its meaty flavor and, as it simmers, gelatin that adds body.
- Chervil
- Adds a mild, aromatic herb flavor to the broth.
The step that matters
Remove some of the fat after boiling. Fat left in the pot emulsifies into the liquid as it simmers, making the broth greasy and heavy on the palate. Skimming it off keeps the broth clean-tasting.
“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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