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Mutton Broth

A clear broth made from mutton, vegetables, rice, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Mutton Broth

Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Mutton Broth

Ingredients

Directions

Prepare and simmer

  1. Cut the mutton into small pieces.

  2. Put the mutton in a saucepan with the water and salt.

  3. Allow it to boil and remove the scum.

  4. Add the vegetables, cut into small dice.

  5. Let it simmer for 1.5 hours.

Finish and serve

  1. Add the rice and pepper, and boil for 15 minutes.

  2. Pour into a tureen and add the chopped parsley.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

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.
Rice
Thickens the broth slightly as its starch releases during boiling.
Onions
Add savoury sweetness and aroma to the broth as they cook.
Carrot
Adds subtle sweetness and aroma to the broth.
Turnip
Adds mild sweetness and earthy flavour to the broth.

The step that matters

Removing the scum after boiling. Scum is coagulated protein and impurities that rise when meat first boils. Skimming it keeps the broth clear and free of off, bitter flavours as it simmers.

Swap the onion

How well each one fits the dish's main ingredients (mutton, carrot, turnip, rice, pepper, parsley):

  1. Parsnipfits better
  2. Leekfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against mutton, carrot, turnip, rice, pepper, parsley. 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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