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Mutton Broth with Bread-Crumbs

A simple mutton broth seasoned with salt and topped with bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and bread are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,488 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Mutton Broth with Bread-Crumbs

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the broth

  1. In a pot, combine mutton and water.

  2. Bring to a boil, then simmer for 1-2 hours until the meat is tender.

  3. Remove the mutton and strain the broth.

  4. Season the broth with salt.

Serve

  1. Serve the broth hot, topped with bread crumbs.

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. Mutton + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

What each ingredient does

Mutton
Gives the broth its meaty flavour and body as it simmers.
Water
Extracts flavour and gelatin from the meat to form the broth.
Bread crumbs
Add a soft, absorbent texture that softens in the hot broth.

The step that matters

Simmering until the meat is tender. Keeping the liquid at a gentle simmer rather than a hard boil extracts flavour gradually and keeps the broth clear. Simmering too briskly can make it cloudy and the meat tough, so check tenderness before removing it.

“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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