Name: To Dress Cold Mutton or Veal
Ingredients: leftover neck of mutton or veal; Cayenne pepper; coarse sea salt; whole allspice; vinegar

Why it works: Pepper and allspice match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 6,395 recipes. Both carry estragole, which smells anise, licorice. The science ↓

To Dress Cold Mutton or Veal

Ingredients

Directions

Cut the cold mutton or veal into small pieces.
Season the meat with Cayenne pepper, coarse sea salt, and whole allspice.
Place the seasoned meat in a stew-pan with a little vinegar.
Heat until boiling hot and serve immediately.

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.

Pepper + allspicetop 5% of all pairs

Smell alikestrong

Cooked together6,395 recipes

Shared aroma: estragole (anise, licorice).
Allspice + vinegartop 13% of all pairs

Smell alikemoderate

Cooked together4,548 recipes

Shared aroma: 2-methylbutyl acetate (fruit).
Pepper + vinegartop 14% of all pairs

Smell alikemoderate

Cooked together27,814 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Mutton + peppertop 16% of all pairs

Smell alikelow

Cooked together5,442 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Mutton + vinegartop 25% of all pairs

Smell alikelow

Cooked together615 recipes

Shared aroma: 3-methylbutanol (malty, whiskey).