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Mutton Broth

A clear mutton broth made with mutton neck, barley, peppercorns, salt, and water, simmered for two hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Mutton Broth

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

Prepare

  1. Divide the mutton and soak in warm water for 15 minutes.

Make the broth

  1. Place the mutton in a saucepan with the barley, peppercorns, salt, and cold water.

  2. Bring slowly to a boil and skim thoroughly.

  3. Simmer slowly for two hours.

  4. The broth should be reduced to about half the quantity.

Finish and serve

  1. Strain, remove the fat, 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. Mutton + barleytop 14% of all pairs
    Smell alikemoderate
    Cooked 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

Mutton
Supplies meat flavour and gelatinous body to the broth as it simmers.
Pearl barley
Thickens the broth slightly and adds a soft, starchy body.
Peppercorns
Contribute a mild, aromatic pepperiness to the finished broth.

The step that matters

Skimming the broth as it comes to a boil. Skimming removes coagulated proteins and loose fat that would otherwise cloud the broth and taste greasy. Bringing it up to a boil slowly helps these particles rise to the surface where they can be removed.

“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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