Why it works: Mutton and flour are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 2,695 recipes. Both carry hexanal, which smells grass, green. The science ↓
Leg of Mutton Boiled
Ingredients
Directions
Prepare and boil
Flour a cloth and tie the leg of mutton tightly in it.
Put the wrapped mutton into boiling water and boil for 1.5 hours.
Cool and serve
Place the mutton in a pan and pour cold water over it for 2 minutes before removing the cloth to keep the meat white.
Skim off any fat from the surface of the water before serving.
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.
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Mutton + flourtop 29% of all pairsSmell alikelowCooked together2,695 recipes
Shared aroma: hexanal (grass, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Leg of mutton
- Main protein; long, gentle boiling cooks the joint through until tender enough to slice.
The step that matters
Cooling in cold water before unwrapping. Chilling the meat briefly stops residual heat from continuing to cook the surface, which helps keep the pale color the record asks for.
“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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