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Leg of Mutton Wxtb Vsoetablbb

A slow‑cooked leg of mutton stewed with onions, celery, turnips, carrots, cabbage, and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Celery and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Leg of Mutton Wxtb Vsoetablbb

Ingredients

Directions

Prepare

  1. Trim all fat and the knuckle end from the leg of mutton and tie it.

Stew

  1. Stew the mutton with weak stock, onions, celery, turnips, carrots, cabbage, and sweet herbs for 15 minutes.

  2. Remove the vegetables and soak them in cold water for 20 minutes.

  3. Press the water from the vegetables and return them to the stew-pan.

  4. Add pepper and a little salt.

  5. Stew until the mutton is tender.

Serve

  1. Serve the mutton with gravy and vegetables poured over it.

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. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

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

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + cabbagetop 2% of all pairs
    Smell alikestrong
    Cooked together897 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Celery + turniptop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Leg of mutton
Provides the main meat, which becomes tender and flavourful through long slow stewing.
Onions
Add sweetness and savoury depth to the stock as they soften.
Celery
Adds aromatic flavour to the stew as it cooks down.
Turnips
Contribute sweetness and body, becoming soft in the simmering liquid.
Carrots
Add natural sweetness and colour, softening during the stew.
Weak stock
Forms the cooking liquid that carries flavour and later becomes the gravy.

The step that matters

Stew until the mutton is tender. Collagen in tough cuts only breaks down into gelatin with long, gentle simmering. Boiling hard toughens the meat fibres, so the stew should stay at a slow, steady simmer.

Swap the onion

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

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

Fit is the average pairing score against mutton, celery, turnip, carrot, cabbage, pepper. 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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