Why it works: Mutton and barley work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 510 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓
Mutton Broth
Ingredients
Directions
In a large pot, add 2 pounds of lean mutton and cover with water.
Boil slowly for 2 hours, skimming off any foam that rises to the surface.
Add ¼ teaspoon of salt and stir.
If desired, add a little barley or rice and cook until tender.
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 + barleytop 14% of all pairsSmell alikemoderateCooked together510 recipes
Shared aroma: ethyl octanoate (fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Lean mutton
- Provides the main meat flavor and dissolves gelatin and savor into the broth as it simmers.
The step that matters
Skimming off the foam. Foam that rises during boiling contains coagulated proteins and impurities. Removing it keeps the broth clear and reduces off flavors.
“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
Cream of Barley Soup10 recipes
Curried Mutton9 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.