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Mutton a LA Venison

A roasted leg of mutton larded with salt pork, seasoned with pepper and cloves, finished with currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Mutton a LA Venison

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Lard the leg of mutton with strips of salt pork inserted into deep slits.

  3. Roll the meat in pepper and cloves.

Bake and glaze

  1. Bake for two hours, basting frequently.

  2. About an hour before serving, spread currant jelly over the meat.

  3. Return to the oven and let it brown.

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. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Mutton + porktop 12% of all pairs
    Smell alikemoderate
    Cooked together1,239 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  3. Clove + curranttop 15% of all pairs
    Smell alikelow
    Cooked together3,038 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  4. Pork + clovetop 15% of all pairs
    Smell alikemoderate
    Cooked together4,515 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

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

What each ingredient does

Leg of mutton
Forms the main body of the dish, cooked slowly so it becomes tender and juicy.
Salt pork
Strips inserted into the meat add fat that keeps the lean mutton moist during baking.
Currant jelly
Spread on the surface, it sweetens and caramelizes as it browns, adding gloss and tang.
Cloves
Rolled into the surface, they add a warm, aromatic spice flavor.

The step that matters

Return to the oven and let it brown. Currant jelly is high in sugar and scorches quickly at high heat, so the glaze needs close watching to caramelize without burning.

Swap the currant

How well each one fits the dish's main ingredients (mutton, pork, pepper, clove):

  1. Limefits better
  2. Lemonfits better
  3. Cherryfits better
  4. Currantthe original

Fit is the average pairing score against mutton, pork, pepper, clove. 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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