Skip to main content

To Stem a Shoulder of Venison When Too Lean to Roast

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Mutton and beef 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 ↓

To Stem a Shoulder of Venison When Too Lean to Roast

Ingredients

Directions

  1. Bone the venison and flatten it.

  2. Lay thin slices of mutton over the meat.

  3. Sprinkle with mixed spices.

  4. Roll the meat up tightly.

  5. Stew in a close pan with rich gravy over low heat.

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 + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

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

  2. Venison + muttontop 11% of all pairs
    Smell alikemoderate
    Cooked together279 recipes

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

  3. Venison + beeftop 19% of all pairs
    Smell alikelow
    Cooked together292 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

You might also like

Beef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesMutton BrothMutton Broth292 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipes