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Mutton Broth

A broth made from mutton neck or knuckle, water, rice or barley, parsley, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Mutton Broth

Why it works: Rice and parsley match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,762 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Mutton Broth

Ingredients

Directions

Prepare

  1. Wipe the meat with a damp cloth and cut it into small pieces, removing skin and fat.

  2. Remove the marrow from the bone.

Make the broth

  1. Put the bone, meat, water and salt into a clean pot.

  2. Bring the mixture slowly to a boil.

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. Rice + parsleytop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Mutton + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together1,019 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Mutton + parsleytop 25% of all pairs
    Smell alikelow
    Cooked together1,915 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Mutton
Supplies the meat, fat and collagen that give the broth its rich flavor and body.
Cold water
Slowly draws flavor and gelatin from the meat and bone as it heats.
Rice or barley
Its starch thickens the broth slightly and adds body as it cooks.

The step that matters

Bring the mixture slowly to a boil. Starting cold and heating gradually draws flavor out of the meat and bone. Boiling hard too quickly churns fat into the liquid, making the broth cloudy and greasy.

Swap the parsley

How well each one fits the dish's main ingredients (mutton, rice):

  1. Turmericfits better
  2. Cuminfits better
  3. Pepperfits better
  4. Parsleythe original

Fit is the average pairing score against mutton, rice. 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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