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Haricot of Mutton

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Mutton and sauce are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 1,087 recipes. Both carry decanoic acid, which smells soapy, waxy. The science ↓

Haricot of Mutton

Oven, in the book's wordsA quick oven

Ingredients

Directions

  1. Cut the mutton into steaks.

  2. Fry the steaks until three-quarters cooked and nicely colored.

  3. Place the steaks in a stewpan with a little liquid to prevent burning.

  4. Simmer the steaks until tender.

  5. Strain the cooking liquid and skim off the fat.

  6. Add the fat to the haricot sauce.

  7. Arrange the steaks on a dish, pour the sauce over, and serve hot.

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 + saucetop 25% of all pairs
    Smell alikelow
    Cooked together1,087 recipes

    Shared aroma: decanoic acid (soapy, waxy).

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

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