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Boast Haunch of Mutton

A roasted haunch of mutton seasoned with coarse sea salt and flour, served with red‑currant jelly and gravy.

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 ↓

Boast Haunch of Mutton

Ingredients

Directions

Prepare

  1. Hang the haunch of mutton as long as possible without it becoming tainted, dust flour over it to keep flies away.

  2. Wash the outside well to avoid bad flavors.

  3. Flour it.

Roast

  1. Place it at a distance from a brisk fire to warm gradually.

  2. Baste continually.

  3. About 30 minutes before serving, move it closer to the fire to brown nicely.

  4. Sprinkle a little salt over the meat.

  5. Pour off the drippings.

  6. Add a little boiling water slightly salted.

  7. Strain over the joint.

Serve

  1. Place a paper ruffle on the bone.

  2. Serve with red-currant jelly and gravy.

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

Haunch of mutton
The main joint of meat, which is the dish itself and carries its flavor and texture.
Flour
Dusted over the surface, it forms a protective coating that helps keep the meat's exterior from drying out.

The step that matters

Move the joint closer to the fire about 30 minutes before serving. Moving it nearer the heat late in cooking browns the surface through Maillard reactions. Doing it too early or too long can char the outside before the inside is done.

“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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