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Broth, Quickly Made

A quick mutton broth made with bones, water, thyme, parsley, and optional onion.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Broth, Quickly Made

Ingredients

Directions

Prepare

  1. Remove the fat and skin from the mutton bones.

  2. Cut the meat into thin bits and place in a small saucepan.

Cook the broth

  1. Add water, thyme, parsley, and onion if desired.

  2. Bring to a rapid boil and skim off any foam.

  3. Cover if the broth is too weak; otherwise, leave uncovered.

  4. Cook for 30 minutes.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Thyme + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  4. Mutton + oniontop 18% of all pairs
    Smell alikelow
    Cooked together4,531 recipes

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

  5. Mutton + parsleytop 25% of all pairs
    Smell alikelow
    Cooked together1,915 recipes

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

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

What each ingredient does

Mutton bones
Provide flavour and body to the broth as they simmer in the water.
Mutton meat
Releases savoury flavour and gelatin into the liquid, giving the broth body.
Water
Acts as the cooking liquid that extracts flavour from the meat and bones.

The step that matters

Skim off the foam after boiling. Foam is coagulated protein and impurities that rise to the surface during a rapid boil. Skimming them keeps the broth clear and free of bitter, muddy flavours.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (mutton, thyme, parsley):

  1. Shallotfits better
  2. Carrotfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against mutton, thyme, 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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