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To Roast Meat At an Open Range

Roast a leg of mutton on an open range using a tin oven and dripping pan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Mutton and vinegar work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 615 recipes. Both carry 3-methylbutanol, which smells malty, whiskey. The science ↓

To Roast Meat At an Open Range

Ingredients

Directions

Prepare

  1. Ensure the leg of mutton is clean; scrape and wipe it with a clean cloth if necessary.

  2. Cut off the knuckle-bone and set it aside for later use.

  3. Trim off the flank and remove excess skin where the leg joins the loin.

  4. Weigh the leg of mutton to determine roasting time: 15 minutes per pound plus an additional 15 minutes.

Roast

  1. Prepare to roast the leg of mutton for 2 hours.

  2. Place the tin oven in front of the fire and ensure the dripping-pan is inside.

  3. Insert the hook through the knuckle-end of the leg and secure it for roasting.

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 + vinegartop 25% of all pairs
    Smell alikelow
    Cooked together615 recipes

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

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

What each ingredient does

Mutton
Provides the main meat; its fat melts and bastes the joint as it roasts, keeping it moist.

The step that matters

Weighing the leg to set the roasting time. Roasting time must scale with the joint's mass. Too short a time leaves the centre underdone and the meat near the bone tough or unsafe, while too long dries the outer meat. Weighing first lets the cook calculate the time from the record's rule of 15 minutes per pound plus 15 minutes.

“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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