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Cauliflower with Mutton Juice

A cauliflower dish simmered with bacon fat, herbs, onion, and mutton juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Cauliflower with Mutton Juice

Ingredients

Directions

Prepare

  1. Clean and cook the cauliflower as in the previous recipe.

  2. Drain and separate the florets.

Simmer and finish

  1. In a pan, simmer the florets with bacon fat or butter, parsley, chervil (or celery), thyme, onion, and salt.

  2. When ready to serve, remove the onion and celery.

  3. Add mutton juice, white pepper, and a dash of vinegar.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together774 recipes

    Shared aroma: estragole (anise, licorice).

  3. Cauliflower + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together51 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Chervil + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together201 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Cauliflower + parsleytop 5% of all pairs
    Smell alikestrong
    Cooked together233 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Cauliflower
Forms the main body of the dish, cooked until tender enough to serve.
Bacon fat or butter
Adds fat and richness, carrying flavour through the simmered florets.
Mutton juice
Supplies the broth base, adding savoury meaty flavour and moisture.

Swap the white pepper

How well each one fits the dish's main ingredients (cauliflower, butter, parsley, chervil, thyme, onion, mutton):

  1. Capersfits better
  2. Tarragonfits better
  3. Marjoramfits better
  4. White pepperthe original

Fit is the average pairing score against cauliflower, butter, parsley, chervil, thyme, onion, mutton. 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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