Skip to main content

Currant Jelly for Mutton

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Why it works: Sauce and currant work together. They rank in the top 35% of all ingredient pairs, and cooks put them together in 628 recipes. The science ↓

Currant Jelly for Mutton

Ingredients

Directions

  1. Make 1 cup of brown sauce and strain it.

  2. Add 1 cup of melted currant jelly to the brown sauce.

  3. Heat the mixture until the jelly is well mixed.

  4. Serve very hot.

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. Sauce + curranttop 35% of all pairs
    Smell alikelow
    Cooked together628 recipes

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

You might also like

Currant Jelly SauceCurrant Jelly Sauce32 recipesWine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipes