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Neck Op Mutton

A slow-roasted neck of mutton with vegetables and veal stuffing, seasoned with flour and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Neck Op Mutton

Ingredients

Directions

Prepare

  1. Dress the neck of mutton slowly for about an hour.

  2. Prepare vegetables as you would for loin.

Roast

  1. Stuff the veal with veal stuffing and roast slowly for the first hour.

  2. Hang the veal a foot from the fire initially, then gradually move it closer.

  3. Baste the veal well to achieve a rich brown color without burning.

  4. Baste every 10 to 15 minutes to keep the surface tender.

  5. Skewer a piece of well-greased writing paper over the veal to retain stuffing and prevent burning.

  6. After one hour, turn the veal so the top and bottom become the sides.

  7. Dredge the joint lightly with flour after one hour, again when turning, and once more half an hour before done, adding a little salt last.

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. Veal + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,886 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mutton + flourtop 29% of all pairs
    Smell alikelow
    Cooked together2,695 recipes

    Shared aroma: hexanal (grass, green).

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

What each ingredient does

Neck of mutton
Forms the main joint of meat, providing the body and bulk of the dish.
Veal stuffing
Fills the cavity and adds flavor and moisture to the meat as it roasts.
Flour
Dredged onto the surface, it helps form a browned, crisp crust.

The step that matters

Basting the surface during slow roasting. Slow roasting with frequent basting keeps the surface moist so it browns evenly. Letting the surface dry out or sit too close to the fire can scorch it before the inside is cooked.

“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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