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Marinade for Cold Cooked Mutton

A vinegar and wine-based sauce for marinating cold cooked mutton.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Marjoram and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Marinade for Cold Cooked Mutton

Ingredients

Directions

Make the marinade

  1. In a bowl, combine vinegar, port wine, mushroom ketchup, and red currant jelly until dissolved.

  2. Add ground spice, peppercorns, salt, chopped onion, marjoram, and thyme; mix well.

Marinate and cook

  1. Place cold cooked mutton in the marinade, ensuring it is covered.

  2. Turn and baste the meat occasionally for flavor.

  3. After marinating, lift the meat, let it drain, and proceed to cook as desired.

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. Marjoram + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Red currant + thymetop 5% of all pairs
    Smell alikemoderate
    Cooked together121 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Mushroom + thymetop 5% of all pairs
    Smell alikemoderate
    Cooked together2,557 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Mushroom + marjoramtop 8% of all pairs
    Smell alikemoderate
    Cooked together424 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Vinegar
Adds acidity that sharpens the flavour of the meat.
Port wine
Adds sweetness and depth of flavour to the marinade.
Mushroom ketchup
Adds savoury, umami richness to the marinade.
Red currant jelly
Adds sweetness and helps the marinade cling to the meat.
Chopped onion
Adds aromatic flavour that soaks into the meat.

Swap the onion

How well each one fits the dish's main ingredients (vinegar, port wine, mushroom, ketchup, red currant, marjoram, thyme):

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

Fit is the average pairing score against vinegar, port wine, mushroom, ketchup, red currant, marjoram, thyme. 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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