Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Mutton Broth
Ingredients
Directions
Make the broth
In a 2‑gallon pot, combine the mutton or sheep's heads with soft water and bring to a boil.
Skim the surface well, then add the barley or rice.
Boil for 1 hour, then add the turnips, carrots, and onions.
Finish and serve
Cook the broth for a total of 2.5 to 3 hours, until the liquid reduces by one third to half.
Half an hour before serving, add the suet dumplings, parsley, and marigold blossoms if desired.
Serve the meat on a separate dish and the broth, dumplings, and vegetables in a large tureen.
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.
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Carrot + parsleytop 1% of all pairsSmell alikestrongCooked together8,053 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Turnip + carrottop 1% of all pairsSmell alikestrongCooked together8,002 recipes
Shared aroma: coumarin (sweet, hay).
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Barley + turniptop 2% of all pairsSmell alikestrongCooked together629 recipes
Shared aroma: coumarin (sweet, hay).
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Turnip + parsleytop 2% of all pairsSmell alikestrongCooked together2,842 recipes
Shared aroma: coumarin (sweet, hay).
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Turnip + oniontop 5% of all pairsSmell alikestrongCooked together7,585 recipes
Shared aroma: coumarin (sweet, hay).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mutton or sheep's heads
- Provides the meat and bones that flavour the broth as they simmer for hours.
- Barley or rice
- Releases starch as it cooks, thickening the broth and giving it body.
- Turnips
- Add mild sweetness and soften during the long simmer, becoming tender in the broth.
- Carrots
- Contribute natural sweetness and colour to the broth as they cook down.
- Onions
- Add savoury depth and sweetness as they soften and dissolve into the broth.
The step that matters
Skimming the surface before adding the barley or rice. Skimming removes foam and loose fat that would otherwise cloud the broth and make it greasy. Thorough skimming keeps the broth clear and clean-tasting over the long simmer.
Swap the parsley
The recipe marks parsley as optional. How well each one fits the dish's main ingredients (mutton, barley, turnip, carrot, onion):
- Celeryfits better
- Parsleythe original
- Thymefits about as well
- Cuminfits less well
Fit is the average pairing score against mutton, barley, turnip, carrot, onion. Candidates are from the same food group and used in at least 100 recipes.
“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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