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Boiled Leg of Mutton

A boiled mutton leg served with turnip slices, parsley or capers, and caper sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Turnip and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,842 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Boiled Leg of Mutton

Ingredients

Directions

Cook the mutton

  1. Place the mutton in a pot and cover it with boiling water.

  2. Boil for 15 minutes, then reduce heat and simmer for 20 minutes per pound.

  3. Add the turnip slices 30 minutes before the meat is done.

Serve

  1. Transfer the meat to a hot platter and garnish with turnip slices.

  2. Top with chopped parsley or capers and serve with caper sauce.

  3. Save the cooking water for soups with the bone and leftover meat.

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. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Mutton + turniptop 19% of all pairs
    Smell alikelow
    Cooked together1,558 recipes

    Shared aroma: octanal (fat, soap).

  3. Turnip + saucetop 20% of all pairs
    Smell alikemoderate
    Cooked together943 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Parsley + saucetop 23% of all pairs
    Smell alikelow
    Cooked together6,693 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Mutton + parsleytop 25% of all pairs
    Smell alikelow
    Cooked together1,915 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Mutton leg
Provides the main meat, which becomes tender through long, gentle simmering.
Turnip
Adds a mild, sweet vegetable flavor as it cooks in the broth alongside the meat.

The step that matters

Keep the water at a simmer after the initial boil. A hard boil after the first 15 minutes toughens the meat's proteins and can make the broth cloudy. A gentle simmer lets connective tissue break down slowly, keeping the meat tender and juicy.

Swap the parsley

How well each one fits the dish's main ingredients (mutton, turnip, sauce):

  1. Capersfits better
  2. Celeryfits about as well
  3. Parsleythe original
  4. Tarragonfits about as well

Fit is the average pairing score against mutton, turnip, sauce. 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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