Name: Stuffed Leg of Mutton
Ingredients: Leg of mutton; Veal forcemeat; Oysters, chopped and seasoned; Brown stock

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 ↓

Stuffed Leg of Mutton

Ingredients

Leg of mutton
Veal forcemeat
Oysters, chopped and seasoned
Brown stock

Directions

Bone the leg of mutton.
Fill the mutton with the veal forcemeat and the chopped oysters.
Roast the stuffed mutton.
Serve with brown oyster sauce made from brown stock instead of milk.

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.

Mutton + vealtop 14% of all pairs

Smell alikelow

Cooked together1,394 recipes

Shared aroma: 1-nonanal (fatty, waxy).
Mutton + oystertop 16% of all pairs

Smell alikemoderate

Cooked together317 recipes

Shared aroma: 2-nonenal (fatty, green).
Veal + oystertop 19% of all pairs

Smell alikelow

Cooked together988 recipes

Shared aroma: 2,6-nonadienal (cucumber, green).