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Mutton Broth for Fever Cases

A mutton broth made with neck pieces, water, arrowroot, milk, and cream, simmered for hours and served for fever.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 29,399 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Mutton Broth for Fever Cases

Ingredients

Directions

Make the broth

  1. Put the chopped mutton into a saucepan with the cold water and simmer for 3 hours.

  2. Strain the broth.

  3. Let it cool to remove the fat easily.

  4. Bring the broth back to a boil.

Thicken and finish

  1. Mix the arrowroot with the cold milk until smooth.

  2. Pour the boiling broth onto the arrowroot, stirring constantly.

  3. Return the mixture to the saucepan.

  4. Boil for 5 minutes.

  5. Add the cream.

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. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  2. Arrowroot + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together817 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  3. Mutton + milktop 19% of all pairs
    Smell alikemoderate
    Cooked together814 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Mutton + creamtop 22% of all pairs
    Smell alikelow
    Cooked together550 recipes

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

  5. Arrowroot + creamtop 23% of all pairs
    Smell alikemoderate
    Cooked together490 recipes

    Shared aroma: octanal (fat, soap).

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

What each ingredient does

Neck of mutton
Gives the broth its meaty flavour and body as it simmers for hours.
Arrowroot
Thickens the broth into a smooth, light body when heated.
Cream
Adds richness and a silky mouthfeel to the finished broth.

The step that matters

Pouring the boiling broth onto the arrowroot. Arrowroot must be fully smooth in cold milk first and the broth stirred in constantly, otherwise the starch clumps instead of thickening evenly.

Swap the arrowroot

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

  1. Potatofits better
  2. Leekfits better
  3. Asparagusfits better
  4. Arrowrootthe original

Fit is the average pairing score against mutton, milk, cream. 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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