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Cueried Mutton

A stew of mutton with stock, lemon, butter, sugar, curry, and rice served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Cueried Mutton

Ingredients

Directions

Make the mutton

  1. In a pot, combine stock, lemon juice, butter, and sugar, and boil slowly.

  2. Add mutton and a sour apple to the pot, covering with enough water to stew.

  3. Season with curry, pepper, and salt to taste.

  4. When serving, stir in the cream.

Cook the rice

  1. In another pot, boil rice in 2 quarts of boiling water for 20 minutes; strain and shake well.

Serve

  1. Form a wall of rice around a serving dish, pour in the mutton mixture, and garnish with parsley.

  2. Serve very hot.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Lemon + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Raw mutton
Provides the main protein, which becomes tender as it stews slowly in the liquid.
Butter
Adds richness and carries flavour, giving the sauce a rounded, silky body.
Sour apple
Adds acidity and body, softening into the stew and balancing the rich, spiced sauce.
Cream
Stirred in at the end to add smoothness and richness to the finished sauce.
Patna rice
Boiled and drained to form a firm, separate rice wall around the mutton.

The step that matters

Boil the stock slowly before adding the mutton. Gentle simmering keeps the stock from reducing or scorching while the mutton slowly breaks down and turns tender, and it lets the flavours blend evenly.

Swap the apple

How well each one fits the dish's main ingredients (lemon, butter, sugar, mutton, pepper, cream, rice):

  1. Coconutfits better
  2. Limefits better
  3. Orangefits better
  4. Applethe original

Fit is the average pairing score against lemon, butter, sugar, mutton, pepper, cream, rice. Candidates are from the same food group and used in at least 100 recipes.

“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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