Skip to main content
Main

Mutton Broth

A clear broth made by simmering mutton with water, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓
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

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare

  1. Cut the mutton into pieces.

  2. Place the mutton in a saucepan with the water, pepper, and salt.

Simmer

  1. Simmer gently for four hours.

Strain and skim

  1. Strain the broth from the meat and set aside to cool.

  2. Once cooled, remove the fat and transfer the broth to a clean saucepan.

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
Meat and connective tissue that release flavour and body into the broth during long, gentle simmering.

The step that matters

Simmer gently for four hours. A gentle simmer lets collagen in the mutton slowly break down into gelatin, giving body, while a hard boil makes the broth cloudy and greasy.

“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.

More mutton broth recipes

Scotch 33with Chops 5Jelly 3with Roots 3 See all 391 →

You might also like

Rice FrittersRice Fritters84 recipesHaricot MuttonHaricot Mutton59 recipesMutton SoupMutton Soup56 recipesSteamed RiceSteamed Rice48 recipes