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Mutton Chop Broth

A broth made by simmering lean mutton chops with onion and salt in cold water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and onion are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 4,531 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Mutton Chop Broth

Ingredients

Directions

Prepare

  1. Cut mutton into thin chops from the neck or loin.

  2. Place chops in a stew-pan and cover with cold water.

Stew and serve

  1. Add onion and a little salt.

  2. Stew slowly for 45 minutes, skimming as it boils.

  3. Serve the broth and meat together.

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. Mutton + oniontop 18% of all pairs
    Smell alikelow
    Cooked together4,531 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 chops
Provides the meat and the rich flavour that goes into the broth as it stews.
Cold water
Forms the liquid base and slowly extracts flavour from the meat and bones.
Onion
Adds aromatic sweetness and savoury depth to the broth as it simmers.

The step that matters

Skimming as it boils. Foam and fat rise to the surface as the broth heats. Skimming them off keeps the broth clear and stops it tasting greasy or cloudy.

“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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