Skip to main content
Main

Fillet of Mutton

A fillet of mutton roasted with forcemeat stuffing, served with melted butter, rich brown gravy, or red currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Mutton and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 3,781 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Fillet of Mutton

Ingredients

Directions

Prepare

  1. Cut a large leg of mutton into 4 to 5 inches thick from the large end.

  2. Remove the bone and fill the cavity with highly flavored forcemeat.

Roast and serve

  1. Roast the mutton for 2 hours.

  2. Serve with melted butter, rich brown gravy, or red currant jelly.

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

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

  2. Butter + red curranttop 19% of all pairs
    Smell alikemoderate
    Cooked together495 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  3. Mutton + red curranttop 24% of all pairs
    Smell alikelow
    Cooked together82 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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, with its rich meaty flavor and firm texture when roasted.
Forcemeat
Fills the cavity with seasoned stuffing that adds flavor and moisture to the lean meat.

Swap the red currant

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

  1. Coconutfits better
  2. Applefits about as well
  3. Red currantthe original
  4. Grapefits about as well

Fit is the average pairing score against mutton, butter. 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.

More mutton fillet recipes

Roasted 4Stew 3 See all 15 →

You might also like

Mutton BrothMutton Broth292 recipesHaricot MuttonHaricot Mutton59 recipesMutton SoupMutton Soup56 recipesCurried MuttonCurried Mutton9 recipes