Name: Fillets Op Mutton
Ingredients: Mutton fillets; ½ cup white wine; Slices of lemon

Why it works: White wine and lemon are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 3,832 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

Fillets Op Mutton

Ingredients

Mutton fillets
½ cup white wine
Slices of lemon

Directions

Prepare the mutton fillets for cooking as you would for veal.
Cook the fillets longer than veal.
When the fillets are partly done, add ½ cup of white wine.
Garnish with slices of lemon for added flavor.

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.

White wine + lemontop 11% of all pairs

Smell alikemoderate

Cooked together3,832 recipes

Shared aroma: myrcene (balsamic, herbaceous).
Mutton + white winetop 27% of all pairs

Smell alikelow

Cooked together94 recipes

Shared aroma: ethyl octanoate (fruity).
Mutton + lemontop 34% of all pairs

Smell alikelow

Cooked together888 recipes

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