Name: Lamb's Head to Fricassee
Ingredients: 1 lamb's head; 1 lamb's haslet; 1 lamb's tongue; 1 lamb's heart; sweetbreads; liver; slices of bacon; parsley

Why it works: Lamb and parsley are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,322 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Lamb's Head to Fricassee

Ingredients

Directions

Parboil the lamb's head and haslet until tender.
Slice the head, haslet, tongue, and heart into nice pieces.
Fry the sweetbreads and liver together in a pan.
In the same pan, fry some slices of bacon.
Garnish the fricassee with fried pieces and parsley before serving.

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.

Lamb + parsleytop 11% of all pairs

Smell alikemoderate

Cooked together1,322 recipes

Shared aroma: 2,4-decadienal (seaweed).
Lamb + livertop 17% of all pairs

Smell alikelow

Cooked together145 recipes

Shared aroma: 2-nonenal (fatty, green).
Liver + parsleytop 17% of all pairs

Smell alikelow

Cooked together1,095 recipes

Shared aroma: alpha-pinene (pine, turpentine).