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Winter Hotch-potch

A winter stew of mutton, carrots, turnips, peas, onion, celery, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Winter Hotch-potch

Ingredients

Directions

Prepare

  1. Cut the mutton into neat chops.

  2. Slice 4 carrots and 4 turnips.

Make the stew

  1. In a large pot, combine 4 quarts of water, half of the sliced carrots and turnips, and the soaked peas.

  2. Boil for 2 hours, then remove the whole carrot and turnip.

  3. Bruise the removed carrot and turnip and return them to the pot.

  4. Add the mutton, remaining carrots and turnips, pepper, and salt.

  5. Boil slowly for 45 minutes.

  6. Before serving, add the chopped onion and celery.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  5. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Dried green peas
Soaked peas soften and thicken the broth as they cook, giving body to the stew.
Mutton
Slow simmering breaks down its connective tissue, making the meat tender and enriching the broth.
Carrots
Cooked carrots add natural sweetness and body to the broth.
Turnips
Turnips soften as they cook and add a mild, earthy sweetness to the broth.

The step that matters

Boil slowly for 45 minutes. Keeping the pot at a gentle simmer rather than a hard boil keeps the mutton tender and the broth clear, since vigorous boiling toughens meat and breaks up the vegetables.

Swap the peas

How well each one fits the dish's main ingredients (mutton, carrot, turnip, pepper, onion, celery):

  1. Beansfits better
  2. Lentilsfits better
  3. Chickpeafits better
  4. Peasthe original

Fit is the average pairing score against mutton, carrot, turnip, pepper, onion, celery. 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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