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Mutton, Neck Of, to Roast

A roast of mutton neck, seasoned with salt and pepper, basted with fat, served with gravy or onion sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mutton, Neck Of, to Roast

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Saw the rib bones across and remove the short ends.

  2. Fold the flap under and fasten securely.

Roast and serve

  1. Roast in front of a clear fire or bake in a 350°F (175°C) oven, basting frequently with hot fat.

  2. Serve with good gravy and onion sauce if 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. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

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

What each ingredient does

Mutton neck
Provides the main meat, whose fat and connective tissue flavour and moisten the joint as it cooks.
Fat
Basting with hot fat moistens the surface and helps it brown and crisp as it roasts.

The step that matters

Basting frequently with hot fat. Meat roasted at high heat dries out on the surface. Frequent basting with hot fat keeps the exterior moist and promotes even browning, while the fat carries heat into the meat.

“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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