Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Mutton Broth
Ingredients
Directions
Prepare
Take the scrag end of one or two necks of mutton.
Place the mutton in a pot with enough water to cover it.
Simmer and serve
Bring to a boil, then reduce heat and simmer for several hours.
Season with salt and pepper to taste.
Strain the broth before serving.
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.
-
Mutton + peppertop 16% of all pairsSmell alikelowCooked together5,442 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mutton neck scrag
- Releases collagen and flavour into the water, giving the broth body and a rich meaty taste.
“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 broth recipes
You might also like
Haricot Mutton59 recipes
Mutton Soup56 recipes
Curried Mutton9 recipes
Beef, Mutton, or Veal Broth6 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.