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Veal Ok Muttoist Broth

A clear mutton broth with pearl barley, turnip, carrot, and onion.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Turnip and carrot 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 ↓

Veal Ok Muttoist Broth

Ingredients

Directions

Make the broth

  1. Place the mutton in a saucepan with cold water and pearl barley or rice.

  2. Bring to a boil and skim the surface.

  3. Add salt and boil until reduced.

  4. Strain and remove all fat.

Finish and serve

  1. Shred turnip, carrot, and onion and add the shredded vegetables to the broth.

  2. Boil for 30 minutes.

  3. Serve the barley with the vegetables in the 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.

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. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Barley + turniptop 2% of all pairs
    Smell alikestrong
    Cooked together629 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  4. Barley + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together784 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Scrag-end of mutton
Gives the broth its rich meaty flavour and body as it simmers.
Pearl barley or rice
Releases starch that thickens the broth and adds chewy texture.
Turnip
Adds mild sweetness and soft texture to the finished broth.
Carrot
Adds gentle sweetness and colour to the broth.
Onion
Adds savoury aroma and depth to the broth.

The step that matters

Skim the surface. Foam and impurities rise as the meat heats. Skimming them early keeps the broth clear and clean-tasting rather than cloudy or greasy.

Swap the onion

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

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

Fit is the average pairing score against mutton, barley, turnip, 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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