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Mutton and Tomato

A slow‑cooked mutton and tomato stew seasoned with salt, pepper, flour, butter, Worcestershire sauce, and onion.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Mutton and Tomato

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Cut the mutton into small pieces.

  2. Season with salt and pepper, then dredge thickly with flour.

Cook

  1. Place in an earthen dish and cover with strained tomato.

  2. Add butter, Worcestershire sauce, and onion.

  3. Cook for 5 hours at 300°F (150°C).

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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  2. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  3. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Neck of mutton
Provides the meat that becomes tender during long, slow cooking.
Flour
Coats the meat and thickens the cooking liquid as it browns and sets.
Strained tomato
Forms the sauce and adds acidity and body to the stew.
Butter
Adds richness and fat that carries flavour and smooths the sauce.

The step that matters

Cook for 5 hours at 300°F (150°C). Mutton neck is tough connective tissue that needs long, gentle heat to break down into tender meat. Too high a heat toughens the meat and can scorch the flour-thickened sauce, so keep the oven low and steady.

Swap the tomato

How well each one fits the dish's main ingredients (mutton, pepper, flour, butter, sauce, onion):

  1. Shallotfits better
  2. Chivefits better
  3. Leekfits better
  4. Tomatothe original

Fit is the average pairing score against mutton, pepper, flour, butter, sauce, onion. 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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