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Mutton Kebobbed

Mutton Kebobbed is a roasted mutton kebab served with a gravy of good gravy, ketchup, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Nutmeg and pepper match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Mutton Kebobbed

Ingredients

Directions

Prepare the mutton

  1. Remove all fat and skin from the loin of mutton and joint it at every bone.

  2. Mix grated nutmeg, salt, pepper, breadcrumbs, and herbs in a bowl.

  3. Dip the mutton steaks into the egg yolks and sprinkle the seasoning mixture over them.

  4. Reassemble the steaks, tie them together, and secure them on a small spit.

Roast and serve

  1. Roast the mutton over a hot fire, basting with butter and the meat's juices.

  2. Once cooked, place the mutton in a dish and prepare the gravy.

  3. In a saucepan, combine the gravy with ketchup and flour, bring to a boil, and skim off the fat.

  4. Pour the gravy over the mutton and keep the meat hot until serving.

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. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Ketchup + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,435 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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 loin
Provides the meat that becomes tender and juicy when roasted over heat.
Egg yolks
Bind the breadcrumb and seasoning coating so it adheres to the steaks.
Breadcrumbs
Form a crisp, lightly browned coating on the outside of the meat.
Butter
Adds fat and richness, and helps the surface brown while basting.
Flour
Thickens the gravy so it coats the meat rather than running off.

The step that matters

Roasting over a hot fire with basting. Too low a heat dries the lean meat before the coating browns, while basting with butter and juices adds moisture and flavour to the surface. Turning the spit keeps the browning even.

Swap the nutmeg

How well each one fits the dish's main ingredients (mutton, pepper, egg, butter, ketchup, flour):

  1. Parsleyfits about as well
  2. Capersfits about as well
  3. Nutmegthe original
  4. Turmericfits about as well

Fit is the average pairing score against mutton, pepper, egg, butter, ketchup, flour. 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.

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