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Mutton, Eoebuck Pashion

A loin of mutton marinated in vinegar, water, claret and herbs, then braised with bacon and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Thyme and rosemary match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,340 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Mutton, Eoebuck Pashion

Ingredients

Directions

Prepare

  1. Trim excess fat and bones from the loin of mutton.

  2. Marinate the mutton in a mixture of vinegar, water, claret, carrots, onions, peppercorns, mace, herbs, bay leaves, and salt for 24 hours, turning once.

Braise and serve

  1. Drain the mutton and place it in a braising pan lined with bacon.

  2. Add a little of the marinade and stew 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. Thyme + rosemarytop 1% of all pairs
    Smell alikestrong
    Cooked together1,340 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Clove + rosemarytop 3% of all pairs
    Smell alikestrong
    Cooked together519 recipes

    Shared aroma: estragole (anise, licorice).

  5. Carrot + rosemarytop 5% of all pairs
    Smell alikestrong
    Cooked together621 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Mutton loin
Provides the main meat, which becomes tender through long, slow stewing.
Vinegar
Its acidity helps tenderise the meat during the long marinade.
Claret
Adds acidity and wine flavour to the marinade and the finished gravy.
Onions
Release sweetness and aromatic flavour into the marinade and braising liquid.
Bacon
Lines the pan, adding fat and savoury flavour to the braising meat.

The step that matters

Stewing the mutton for 3 hours. Mutton is a tough cut that needs long, gentle, moist heat so its connective tissue breaks down. Too much heat or too short a time leaves the meat tough and dry.

Swap the mace

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

  1. Marjoramfits better
  2. Winter savoryfits better
  3. Allspicefits better
  4. Macethe original

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