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Braised Stuffed Mutton

Braised stuffed mutton is a leg of mutton seasoned, roasted, and served with a gravy of salt pork and onion.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Braised Stuffed Mutton

Ingredients

Directions

Prepare and season

  1. Prepare the leg of mutton as you would for roasting veal.

  2. Place the mutton in a pan and sprinkle with coarse sea salt, black pepper, whole cloves, and allspice.

  3. Add a little water to the pan.

Roast and make gravy

  1. Roast the mutton, basting frequently.

  2. Once cooked, remove the mutton and make gravy with the pan drippings.

  3. Add salt pork and chopped onion to the gravy, then strain and serve with the mutton.

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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  4. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

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

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

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

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

What each ingredient does

Leg of mutton
Forms the main cut of meat, providing the body and substance of the dish.
Salt pork
Adds fat and savory depth to the gravy.
Chopped onion
Adds aromatic flavor and sweetness to the gravy as it cooks down.

Swap the onion

How well each one fits the dish's main ingredients (mutton, pepper, clove, allspice, pork):

  1. Capsicumfits better
  2. Carrotfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against mutton, pepper, clove, allspice, pork. 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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