Name: Roast Leg of Mutton, Celery Dressing
Ingredients: 1 leg of mutton, boned; celery dressing; jelly sauce

Why it works: Celery and sauce are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 2,360 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Roast Leg of Mutton, Celery Dressing

Ingredients

1 leg of mutton, boned
celery dressing
jelly sauce

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.

Bone the leg of mutton.
Fill the space with celery dressing and tie it closed.
Roast the leg of mutton at 350°F (175°C) until cooked through.
Serve with jelly sauce.

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.

Celery + saucetop 23% of all pairs

Smell alikelow

Cooked together2,360 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Mutton + celerytop 24% of all pairs

Smell alikelow

Cooked together928 recipes

Shared aroma: linalool (floral, citrus).
Mutton + saucetop 25% of all pairs

Smell alikelow

Cooked together1,087 recipes

Shared aroma: decanoic acid (soapy, waxy).