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D Mutton

A stew of sliced mutton simmered with onion and flour, rolled, skewered, fried, and served with bacon and optional fried onions or potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and onion are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

D Mutton

Ingredients

Directions

Prepare

  1. Cut the mutton into slices about 2 inches square.

  2. Put the mutton into a stewpan.

  3. Skin and slice the onion, then add it to the stewpan.

Make the hash

  1. In a basin, mix the flour with hot water gradually, stirring until smooth.

  2. Pour the mixture over the mutton and simmer gently for 30 minutes.

Finish and serve

  1. Roll up the mutton slices, skewer them, and fry until golden.

  2. Turn the hash onto a hot dish and arrange the bacon rolls around the center.

  3. Serve hot, optionally with fried onions or fried potatoes.

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. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

  3. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Mutton + oniontop 18% of all pairs
    Smell alikelow
    Cooked together4,531 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Mutton
Forms the bulk of the dish and gives its main meaty flavour.
Flour
Thickens the cooking liquid into a smooth, lightly bound sauce.
Onion
Adds savoury sweetness and aroma as it softens in the liquid.
Bacon
Adds salty, smoky fat and browning to the rolls served with the hash.

The step that matters

Stirring the flour and hot water until smooth. Adding flour to liquid without stirring it into a smooth paste first lets lumps form, and those lumps do not dissolve well during simmering. Adding the hot water gradually keeps the mixture even, so the sauce thickens evenly.

Swap the onion

How well each one fits the dish's main ingredients (mutton, pepper, flour, sauce):

  1. Shallotfits better
  2. Capsicumfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against mutton, pepper, flour, sauce. 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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