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Mutton Broth with the Meat in

A simple mutton broth made with neck, carrots, turnips, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Mutton Broth with the Meat in

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare

  1. Cut the neck of mutton into chops, removing all fat.

Make the broth

  1. Place the mutton in a stewpan and pour in boiling water until nearly full.

  2. Add the sliced carrots and turnips to the pan.

  3. Let it simmer until dinner time.

  4. Season with coarse sea salt and skim off any foam.

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

    Shared aroma: coumarin (sweet, hay).

  2. Mutton + carrottop 18% of all pairs
    Smell alikelow
    Cooked together1,878 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Mutton + turniptop 19% of all pairs
    Smell alikelow
    Cooked together1,558 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

Mutton neck
Provides the meat and bones that flavour the broth as they simmer.
Carrots
Add natural sweetness and body to the broth as they soften.
Turnips
Add mild sweetness and earthy flavour as they cook down into the broth.

The step that matters

Skim off any foam. Foam rises from proteins and impurities released by the meat. Skimming it keeps the broth clear and prevents a greasy or bitter taste.

Swap the turnip

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

  1. Turnipthe original
  2. Leekfits about as well
  3. Parsnipfits about as well
  4. Potatofits less well

Fit is the average pairing score against mutton, carrot. 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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