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Cold Mutton

A boiled and roasted leg of mutton seasoned with coarse sea salt and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Cold Mutton

Ingredients

Directions

Prepare

  1. Carve the leg of mutton as you would a ham.

  2. Place the carved mutton in boiling water for 20 minutes.

Roast

  1. Remove it from the water and sprinkle with coarse sea salt and flour.

  2. Roast the mutton for 20 minutes before a hot fire, basting frequently.

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. Mutton + flourtop 29% of all pairs
    Smell alikelow
    Cooked 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

Mutton leg
Provides the main meat, which is carved and then partly cooked in water before roasting.
Flour
Sprinkled on the surface, where it can help form a crust that browns during roasting.
Coarse sea salt
Sprinkled on the surface to season the meat and help draw out moisture for a drier exterior.

The step that matters

Roast before a hot fire, basting frequently. The meat is already partly cooked from boiling, so the roast mainly sets the surface. Frequent basting keeps the exterior from drying out and helps it brown evenly.

“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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