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Braised Mutton

Braised mutton with bread crumb coating, vegetables, and savory sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Braised Mutton

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the stuffing

  1. Chop the suet finely.

  2. Mix the chopped suet with bread crumbs, parsley, grated lemon rind, and salt. Moisten the mixture with egg and milk.

  3. Place the mixture inside the mutton. Roll the mutton up and tie it securely.

Braise

  1. Slice the vegetables. Place the sliced vegetables with the bones in a saucepan along with two cloves, a bay leaf, and peppercorns.

  2. Pour 1 pint of stock or water over the vegetables. Place the mutton on top of the vegetables.

  3. Boil slowly for about 1.5 hours.

Glaze and bake

  1. Brush the mutton with glaze. Sprinkle the mutton with flour, pepper, and salt.

  2. Bake for 30 minutes at 400°F (200°C).

Make the sauce

  1. Pour off the fat from the pan. Stir in the browned flour.

  2. Add the stock in which the meat was cooked. Add the mushroom catsup and Worcestershire sauce.

  3. Season with pepper and salt. Boil for 2 minutes.

  4. Strain the sauce around the meat. Cut the vegetables in the stock to decorate the dish.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Mutton + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

What each ingredient does

Bread crumbs
Absorb the suet and egg moisture to bind the stuffing so it holds together inside the meat.
Egg
Binds the stuffing mixture, helping it hold its shape when the meat is rolled.
Suet
Adds fat to the stuffing, keeping it moist and rich as the meat cooks.
Flour (browned)
Thickens the pan liquid into a sauce and adds a toasted, deeper colour and flavour.
Mushroom catsup
Adds savoury depth and umami to the sauce.
Worcestershire sauce
Adds tangy, savoury depth to the sauce.

The step that matters

Boil slowly for about 1.5 hours. A slow, gentle simmer lets the tough shoulder connective tissue break down into tender meat. A hard rolling boil tightens the muscle fibres and can leave the meat dry and chewy.

“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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