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Mutton with Gravy

A mutton dish simmered in a gravy made with ketchup and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Ketchup and flour are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,435 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Mutton with Gravy

Ingredients

Directions

Cook the mutton

  1. Season the mutton and cook until done.

  2. Remove the mutton and place it in a dish.

Make the gravy and serve

  1. In a separate pot, combine the gravy and ketchup.

  2. Rub the flour into the gravy mixture and bring to a boil.

  3. Skim off the fat from the gravy before pouring it over the mutton.

  4. Keep the mutton hot until the gravy is ready.

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

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Mutton + ketchuptop 24% of all pairs
    Smell alikelow
    Cooked together367 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  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

Mutton
Forms the main body of the dish, cooked until done and served with the gravy.
Gravy
Provides the liquid base and moisture that coats the mutton.
Ketchup
Adds sweetness and a tangy acidity to the gravy.
Flour
Thickens the gravy as its starch swells when heated in the liquid.

The step that matters

Rub the flour into the gravy mixture. Flour thickens only when its starch is evenly dispersed in the liquid. If it is added in clumps or not rubbed in well, it forms lumps and the gravy stays uneven, so mix it thoroughly before boiling.

“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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