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Haunch of Mutton, Venison Fashion

A haunch of mutton roasted with red wine, butter, and served with gravy and sweet sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Haunch of Mutton, Venison Fashion

Ingredients

Directions

Prepare

  1. Cut the haunch in the venison fashion and keep it as long as possible in the same manner as venison.

  2. Lay the haunch in a pan with the back side down and pour the red wine over it.

  3. Let it marinate for 24 hours.

Roast and serve

  1. Spit the haunch and roast it over a good quick fire, basting it continuously with the marinade and butter.

  2. Serve with good gravy and sweet sauce in separate tureens.

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. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Red wine + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,599 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

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

  4. Mutton + red winetop 21% of all pairs
    Smell alikelow
    Cooked together117 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

    Shared aroma: decanoic acid (soapy, waxy).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Mutton haunch
The main meat, which becomes tender and flavourful after marinating and roasting.
Red wine
Marinade that adds acidity and flavour to the meat during its long rest.
Butter
Basting fat that keeps the surface moist and helps it brown in the fire.

The step that matters

Basting during the roast. Basting the haunch continuously with marinade and butter keeps the surface from drying out and helps it develop a browned, flavourful crust over the quick fire.

“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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