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Mutton, Neck Of, Browned

A browned neck of mutton coated with breadcrumbs, herbs, and egg, served with a mushroom-floured gravy and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon 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 ↓

Mutton, Neck Of, Browned

Ingredients

Directions

  1. Boil the mutton until tender, but not too long. Remove the mutton from the heat.

  2. Cover the mutton with a mixture of bread crumbs, parsley, sweet herbs, pepper, salt, and mushroom powder, mixed with beaten egg yolks.

  3. Cook the mutton over the fire until nicely browned.

  4. Serve the mutton with gravy thickened with browned flour. Add lemon juice.

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. Parsley + lemontop 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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Neck of mutton
Forms the main body of the dish, cooked until tender before browning.
Bread crumbs
Form a coating that crisps and browns over the surface of the meat.
Egg yolks
Bind the crumb mixture so it sticks to the meat and sets when heated.
Browned flour
Thickens the gravy and adds a toasted, deeper colour and flavour.
Lemon juice
Adds acidity that brightens the rich, savoury gravy.

The step that matters

Cook the mutton over the fire until nicely browned. The crumb and egg coating is already set, so it can scorch quickly over direct heat. Watching for even golden colour prevents burnt patches while the surface browns through the Maillard reaction.

“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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