Why it works: Mutton and flour are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 2,695 recipes. Both carry hexanal, which smells grass, green. The science ↓
A Leg of Mutton Boiled
Ingredients
Directions
Prepare
Flour a cloth and tightly tie the leg of mutton in it.
Boil and finish
Place the wrapped mutton into boiling water and boil for 1.5 hours.
After boiling, transfer the mutton to a pan and pour cold water over it for 2 minutes.
Remove the cloth to reveal the white mutton.
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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Mutton + flourtop 29% of all pairsSmell alikelowCooked together2,695 recipes
Shared aroma: hexanal (grass, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mutton
- Provides the meat that is cooked through by gentle boiling to become tender.
- Flour
- Dusted on the cloth, it helps the cloth release cleanly and keeps the wrapping in place.
The step that matters
Tying the wrapped leg tightly. A loose cloth lets water seep in and the meat can fall apart or cook unevenly. A snug wrap holds the leg's shape while it boils.
“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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