Why it works: Mutton and turnip are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 1,558 recipes. Both carry octanal, which smells fat, soap. The science ↓
Mutton Broth
Ingredients
Directions
Simmer the broth
Place the mutton in a pot with cold water.
Bring to a boil and simmer slowly for 3 hours.
Skim off all the fat.
Finish and serve
Add turnips or carrots and salt to taste.
Remove the meat 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.
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Mutton + turniptop 19% of all pairsSmell alikelowCooked together1,558 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
- Mutton
- Releases meat flavor and gelatin into the water, giving the broth body and richness.
- Cold water
- Serves as the cooking liquid that slowly draws flavor out of the meat to form the broth.
- Turnips or carrots
- Add mild sweetness and vegetable flavor to the finished broth.
The step that matters
Simmer slowly rather than boiling hard. A vigorous boil churns fat and proteins into the liquid, making the broth cloudy and greasy. A gentle simmer lets the fat rise for skimming and keeps the broth clear and clean-tasting.
“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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