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Mutton Broth

A clear broth made from mutton, thickened with flour or oatmeal, seasoned with carrots and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Mutton Broth

Why it works: Flour and carrot are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 8,029 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Mutton Broth

Ingredients

Directions

  1. Remove the meat and carrots from the broth and keep warm.

  2. Mix 1 tablespoon of flour or oatmeal with a few tablespoons of broth until smooth.

  3. Stir the mixture into the broth and bring to a boil until it thickens.

  4. Strain the broth through a sieve and serve.

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. Flour + carrottop 13% of all pairs
    Smell alikemoderate
    Cooked together8,029 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Mutton + carrottop 18% of all pairs
    Smell alikelow
    Cooked together1,878 recipes

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

  3. Mutton + flourtop 29% of all pairs
    Smell alikelow
    Cooked together2,695 recipes

    Shared aroma: hexanal (grass, green).

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

What each ingredient does

Flour or oatmeal
Starch that swells when heated in the broth, thickening it.
Mutton broth
Liquid base that carries the meaty flavor of the dish.

The step that matters

Mixing the flour or oatmeal smooth before stirring it in. Dry starch clumps when added straight to hot liquid. Blending it first with a little cool broth lets the granules separate, so the boiling broth thickens evenly without lumps.

Swap the carrot

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

  1. Shallotfits better
  2. Leekfits better
  3. Turnipfits better
  4. Carrotthe original

Fit is the average pairing score against mutton, flour. 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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