Skip to main content
Main

Mutton- Stock Tor Soups

A hearty mutton and beef stock simmered with vegetables, herbs, and spices for use in soups.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Mutton- Stock Tor Soups

Ingredients

Directions

Prepare

  1. Combine equal parts of beef and mutton with a small portion of ham or lean bacon.

  2. Add necks of fowls, bones of an undressed calf's head, or any uncooked joint if desired.

  3. Pour 1 to 1½ gallons of cold water for each pound of meat.

Make the stock

  1. Skim the liquid as it begins to boil.

  2. Add 1½ oz of salt, celery, onions, turnips, carrots, herbs, peppercorns, cloves, and mace.

  3. Reduce heat and simmer gently for about 6 hours.

Finish

  1. Strain the stock and set aside for use.

  2. Remove all fat before serving.

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.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  3. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  4. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

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

What each ingredient does

Beef
Provides rich meaty flavor and gelatin-rich body as it simmers slowly.
Mutton
Adds deep, savory flavor and body to the stock as it cooks.
Turnips
Contribute mild sweetness and aroma to the stock as they simmer.
Carrots
Add natural sweetness and aroma that round out the stock's flavor.
Onions
Add savory depth and aroma as they release their flavor into the liquid.

The step that matters

Skim the liquid as it begins to boil. Foam and impurities rise as the liquid heats. Skimming them early keeps the stock clearer and cleaner-tasting.

Swap the onion

How well each one fits the dish's main ingredients (beef, mutton, turnip, carrot, celery, thyme, parsley):

  1. Leekfits better
  2. Parsnipfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against beef, mutton, turnip, carrot, celery, thyme, parsley. 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.

You might also like

Beef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesMutton BrothMutton Broth292 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipes