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Cold Roast Mutton

A sliced mutton dish seasoned with salt and pepper, covered in gravy and warmed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Cold Roast Mutton

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Cut the mutton into slices.

  2. Sprinkle salt and pepper over the slices.

  3. Place the meat in an oven-safe dish.

  4. Pour gravy over the meat to cover it.

Warm and serve

  1. Warm in a bain-marie or in the oven at 350°F (175°C) until very hot.

  2. Serve immediately as if freshly cut from the joint.

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

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

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

What each ingredient does

Cold roast mutton
Provides the meat, which firms when cold and softens again as it warms.
Gravy
Adds moisture so the cold meat does not dry out while it warms.

The step that matters

Warm until very hot without overcooking. Cold meat dries and toughens when heated too fiercely or for too long. Gentle heat in a bain-marie or covered in gravy warms the slices through while keeping them moist.

“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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