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Mutton Broth

A clear mutton broth made by simmering mutton pieces and knuckle bones, strained and served with rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Mutton Broth

Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mutton Broth

Ingredients

Directions

Prepare the stock

  1. Wash the mutton well, cut away all the fat, and chop it into large pieces.

  2. Place the mutton pieces and knuckle bones into a stewpan.

  3. Add 5 pints of cold water and ½ teaspoon of coarse sea salt.

  4. Bring to a boil, then reduce heat and let it simmer for 4 hours, skimming often.

  5. Strain the stock into a basin and let it cool until it forms a stiff jelly.

Clear the fat

  1. Remove the fat from the top with a spoon.

  2. Dab the top of the stock with a clean cloth dipped in hot water to remove grease.

  3. Wipe the top of the stock dry with a clean, dry cloth.

Finish the broth

  1. Wash the Patna rice in 2 or 3 waters.

  2. Put the stock back into a stewpan and bring it to a boil.

  3. Stir in the rice and boil for 25 minutes until the rice is tender.

  4. Season with pepper to taste.

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. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  2. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

  3. Mutton + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together1,019 recipes

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

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

What each ingredient does

Mutton neck
Gives the broth its meaty flavour and body as it simmers for hours.
Mutton knuckles
Bones release gelatin, which helps the stock set into a stiff jelly when cooled.
Patna rice
Starch thickens the broth slightly and the grains soften as they cook.

The step that matters

Skimming during the simmer. Fat and impurities rise to the surface during long simmering. Skimming them often keeps the stock clear and free of greasy, off-flavours.

“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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