Why it works: Pepper and mushroom are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 13,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Breast of Mutton
Ingredients
Directions
Stew the breast of mutton in gravy until tender.
Bone and score the meat, then season well with cayenne, black pepper, and coarse sea salt.
Boil the mutton, skimming the fat from the gravy as it cooks.
Slice a few gherkins and add them along with 2 teaspoons of mushroom ketchup to the gravy.
Boil the gravy and pour it over the mutton when serving.
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.
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Pepper + mushroomtop 11% of all pairsSmell alikemoderateCooked together13,580 recipes
Shared aroma: 2-nonenal (fatty, green).
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Mutton + mushroomtop 13% of all pairsSmell alikemoderateCooked together685 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Mutton + peppertop 16% of all pairsSmell alikelowCooked together5,442 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Mushroom + ketchuptop 16% of all pairsSmell alikelowCooked together2,225 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Mutton + ketchuptop 24% of all pairsSmell alikelowCooked together367 recipes
Shared aroma: decanoic acid (soapy, waxy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Breast of mutton
- Forms the main body of the dish; slow stewing turns its connective tissue tender and rich.
- Mushroom ketchup
- Adds deep savoury, umami flavour to the gravy.
- Gherkin
- Adds sharp acidity that cuts through the richness of the meat and gravy.
The step that matters
Skimming the fat from the gravy. Fat rendered during boiling floats to the surface and can make the gravy greasy and heavy. Removing it as it cooks keeps the sauce clean-tasting and well balanced.
“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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