Skip to main content
Main

Haricot Mutton

A mutton soup thickened with a flour paste, ketchup, and liquid browning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Haricot Mutton

Why it works: Flour and ketchup are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,435 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Haricot Mutton

Ingredients

Directions

Make the soup

  1. Boil the mutton with herbs for two hours, skimming off the scum as it rises.

  2. Remove the herbs from the pot.

Thicken and season

  1. Mix the flour with cold water to form a smooth paste.

  2. Add a little boiling liquid to the flour paste.

  3. Stir the flour paste into the soup.

  4. Let the soup boil for one to two minutes.

  5. Add ketchup, liquid browning for color, and pepper.

  6. Boil once more.

  7. Serve very 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.

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. Flour + ketchuptop 13% of all pairs
    Smell alikemoderate
    Cooked together2,435 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Ketchup + peppertop 24% of all pairs
    Smell alikelow
    Cooked together3,207 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Flour
Thickens the soup as its starch swells when heated in liquid.
Ketchup
Adds sweetness and acidity to the broth.
Liquid browning
Darkens the broth to give it a richer color.

The step that matters

Mixing the flour paste. Flour added directly to hot liquid clumps. Mixing it smooth with cold water first and thinning it with a little boiling liquid lets the starch disperse evenly before it thickens the soup.

“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.

More mutton soup recipes

with Tapioca 10White 8Oyster 4 See all 77 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes