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Stuffed Leg of Mutton

A leg of mutton filled with veal forcemeat, oysters, and seasoning, then roasted and served with brown oyster sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mutton and veal are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,394 recipes. Both carry 1-nonanal, which smells fatty, waxy. The science ↓

Stuffed Leg of Mutton

Ingredients

Directions

Prepare

  1. Bone the leg of mutton.

  2. Mix the veal forcemeat with 1 score (about 20) chopped oysters and seasoning.

  3. Fill the boned mutton with the forcemeat mixture.

Roast and serve

  1. Roast the stuffed mutton until cooked through.

  2. Serve with brown oyster sauce made from brown stock instead of milk.

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 + vealtop 14% of all pairs
    Smell alikelow
    Cooked together1,394 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  2. Mutton + oystertop 16% of all pairs
    Smell alikemoderate
    Cooked together317 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Veal + oystertop 19% of all pairs
    Smell alikelow
    Cooked together988 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

What each ingredient does

Leg of mutton
Forms the main body of the dish and carries the stuffing while it roasts.
Veal forcemeat
Provides a soft, moist filling that stays tender as the meat cooks.
Oysters
Add a salty, briny flavour to the forcemeat and to the sauce.
Brown stock
Gives the sauce its savoury body in place of milk.

The step that matters

Roast the stuffed mutton until cooked through. A stuffed joint is thick and the filling sits in the centre, so the heat must reach the middle. Undercooked forcemeat or meat is a food safety risk, while overcooking dries the mutton and the filling.

“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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