Skip to main content
Main

Haricot Mutton En Casserole

A casserole of mutton cutlets simmered with haricot beans, onions, herbs, carrots, turnips, and shallots in white stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Haricot Mutton En Casserole

Ingredients

Directions

Prepare the mutton

  1. Cut the mutton into neat cutlets, removing some fat.

  2. Fry the cutlets in butter until browned.

Cook in the casserole

  1. Place the cutlets in a casserole with the onion, herbs, carrot, turnips, shallot, and haricot beans.

  2. Add enough white stock to cover the meat.

  3. Simmer gently for 1.5 hours.

  4. Season with salt and pepper to taste.

  5. Serve in the casserole.

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. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together202 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Parsley + turniptop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Neck of mutton
Provides the main meat, whose fat and connective tissue add flavour and body to the casserole.
Haricot beans
Soften during slow simmering, thickening the liquid and adding starch and bulk.
White stock
Moist cooking liquid that gently tenderises the meat and forms the base of the sauce.
Turnips
Soften in the simmering liquid and add mild sweetness and body to the dish.
Carrot
Softens and adds subtle sweetness to the braising liquid.

The step that matters

Browning the cutlets in butter. Frying until browned creates flavourful Maillard browning on the meat's surface, which the gentle simmer cannot produce. Pale cutlets make a blander, greyer casserole.

Swap the clove

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

  1. Capersfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Clovethe original

Fit is the average pairing score against mutton, butter, onion, parsley, carrot, turnip, shallot. 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.

You might also like

Mutton BrothMutton Broth292 recipesCarrot SoupCarrot Soup134 recipesHaricot MuttonHaricot Mutton59 recipesMutton SoupMutton Soup56 recipes