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.
Use the broth as desired, adding any other herbs if you like.
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 body as it simmers.
- Water
- Extracts flavor and gelatin from the meat, forming the broth.
The step that matters
Boil the mutton until reduced to 2 quarts. Simmering concentrates the flavor and gelatin from the meat as the water evaporates. Reducing too far or too fast can make the broth overly salty or intense, while too little reduction leaves it weak.
“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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