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Haricot- of Mutton

A stew of thinly sliced mutton chops with carrots, turnip, onion, gravy, ketchup, tomato sauce, Worcestershire sauce, thickened with Oswego.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Ketchup and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Haricot- of Mutton

Ingredients

Directions

Prepare

  1. Cut the mutton chops thin from the neck or fore loin.

  2. Remove all the fat from the chops.

  3. Chop or grate the carrot, turnip, and onion.

Brown and stew

  1. Brown the chops in butter until light brown.

  2. Fry the chopped vegetables in the same pan.

  3. Transfer everything to a stewpan.

  4. Add enough gravy to cover all ingredients.

  5. Stew for three hours.

Season and thicken

  1. Flavor with a little ketchup, tomato sauce, and Worcestershire sauce.

  2. Thicken with a little Oswego.

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. Ketchup + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Carrot + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together3,606 recipes

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

  5. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

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

What each ingredient does

Mutton chops
Provide the main meat, which becomes tender during the long, slow stew.
Butter
Browns the chops and adds richness and flavor to the pan.
Oswego
Thickens the stew liquid into a silkier sauce as it heats.

The step that matters

Stew for three hours. Tough cuts such as mutton need long, gentle simmering so collagen breaks down into gelatin, making the meat tender and the gravy body-rich. Boiling hard can toughen the meat and cloud the liquid.

Swap the tomato

How well each one fits the dish's main ingredients (mutton, butter, carrot, turnip, onion, ketchup, sauce):

  1. Leekfits better
  2. Shallotfits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against mutton, butter, carrot, turnip, onion, ketchup, 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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