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Mutton Broth with Eggs and Vinegar

A savory mutton broth flavored with vinegar and enriched with beaten eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mutton and vinegar work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 615 recipes. Both carry 3-methylbutanol, which smells malty, whiskey. The science ↓

Mutton Broth with Eggs and Vinegar

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the broth

  1. Combine mutton and water in a pot.

  2. Bring to a boil and simmer for 1 hour.

  3. Remove the mutton, shred it, and return it to the pot.

Finish and serve

  1. Beat eggs in a bowl and slowly add a little hot broth to temper them.

  2. Stir the egg mixture back into the pot.

  3. Add vinegar and salt to taste.

  4. Serve hot.

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.

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 + vinegartop 25% of all pairs
    Smell alikelow
    Cooked together615 recipes

    Shared aroma: 3-methylbutanol (malty, whiskey).

  2. Mutton + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together1,648 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + vinegartop 33% of all pairs
    Smell alikelow
    Cooked together12,922 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and vinegar barely smell alike, yet cooks put them together in 12,922 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Mutton
Provides the meat and rich flavor that give the broth its body.
Eggs
Thicken the broth gently and add richness when tempered and stirred in.
Vinegar
Adds acidity that brightens the flavor of the rich broth.

The step that matters

Tempering the eggs. Adding hot broth to beaten eggs slowly raises their temperature gradually. Pouring them in directly would scramble the eggs instead of thickening the broth smoothly.

“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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