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Mutton, Eoebuck Fashion

Braised mutton stewed with vinegar, port, carrots, onions, spices, and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Mutton, Eoebuck Fashion

Ingredients

Directions

Prepare

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

  2. Marinate the loin in a mixture of vinegar, water, port or claret, carrots, onions, peppercorns, mace, herbs, bay leaves, and salt for 24 hours, turning it halfway.

Braise and serve

  1. Drain the mutton and place it in a braising pan lined with bacon, adding a little of the marinate.

  2. Stew the mutton for 3 hours.

  3. Glaze the meat and serve with gravy, adding walnut ketchup and a glass of claret.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  4. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

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

What each ingredient does

Mutton loin
Provides the lean meat that becomes tender during long, slow stewing.
Vinegar
Acidity in the marinade gently tenderises the meat's fibres before cooking.
Port or claret
Adds acidity and wine flavour that penetrates the meat during marinating.
Onions
Release sweetness and aromatic flavour into the braising liquid as they cook.
Carrots
Add sweetness and body to the braising liquid during the long stew.

The step that matters

Stew the mutton for 3 hours. Long, gentle heat is needed to break down the connective tissue in the meat. Too fast or too hot a cooking makes the meat tough and dry, so keep the liquid at a slow simmer.

Swap the mace

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

  1. Thymefits better
  2. Marjoramfits better
  3. Celeryfits better
  4. Macethe original

Fit is the average pairing score against mutton, vinegar, carrot, onion, clove, 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.

More braised mutton recipes

Cutlets 15Leg 9Chops 7Neck 6Loin 5Necks 5 See all 12 →

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