Why it works: Beef and mutton are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,373 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Bound of Beef, Fillet of Mutton, Fowls and Young Partridges
Ingredients
Directions
Prepare the beef, mutton, and fowls as if for common use, cooking them only three-fourths of the way.
Roast the young partridges until fully cooked.
Allow the meat to cool, then place each type separately into jars.
Cork, lute, tie, and wrap the jars securely.
Place the jars in a water-bath and boil for 30 minutes.
Pack the jars in a chest for transport.
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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Beef + muttontop 10% of all pairsSmell alikemoderateCooked together2,373 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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