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Mutton Broth

A clear broth made from mutton ribs, seasoned with pepper and salt, simmered for about 30 minutes.

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

Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mutton Broth

Ingredients

Directions

Prepare the mutton

  1. Remove the fat from the mutton ribs.

  2. Chop the bones across.

  3. Score the meat.

  4. Cut the meat into small pieces.

  5. Add pepper and salt to the meat.

  6. Pour a little warm water over the meat and let it warm through.

Simmer and strain

  1. Add ¾ pint of water and bring to a boil.

  2. Remove any scum that rises.

  3. Cover the pan and simmer for about 30 minutes or until ready.

  4. Strain the broth and reserve the meat and bones for another broth.

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 + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 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 ribs
Provide the meat and bones that give the broth its main flavour and body.
Warm water
Extracts flavour from the meat and bones as the broth simmers.

The step that matters

Remove any scum that rises. Scum is coagulated protein and impurities that rise as the liquid heats. Skimming it keeps the broth clear and free of a bitter, muddy taste.

“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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