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Neck of Mutton

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mutton and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 3,781 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Neck of Mutton

Ingredients

Directions

  1. Pound the meat well and rub it through a sieve, scraping off the material underneath as it comes through.

  2. Wet a dessert spoon in warm water and lift out a spoonful of the mixture, shaping it to resemble an egg.

  3. Use a wetted knife to smooth the mixture over the spoonful.

  4. Scoop the quenelle out with another wetted spoon and place it gently in a greased frying pan.

  5. Repeat with the remaining mixture.

  6. Pour boiling water into the pan to reach halfway up the quenelles.

  7. Cover with greased paper and poach for about 12 minutes until firm and cooked.

  8. Lift out and drain on a cloth, then serve on a square of toast.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 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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