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Stuffed Loin of Mutton

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Mutton and veal are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,394 recipes. Both carry 1-nonanal, which smells fatty, waxy. The science ↓

Stuffed Loin of Mutton

Ingredients

Directions

  1. Remove the skin from the loin of mutton, keeping the flap attached.

  2. Bone the loin neatly.

  3. Prepare veal stuffing and fill the inside of the loin where the bones were removed.

  4. Roll the loin tightly and skewer the flap.

  5. Tie twine around the loin to hold it together.

  6. Cover with the outer skin until nearly roasted, then remove it to allow the mutton to brown.

  7. Serve with gravy.

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. Mutton + vealtop 14% of all pairs
    Smell alikelow
    Cooked together1,394 recipes

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

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

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