Why it works: Pork and mutton are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,239 recipes. Both carry 1-nonanal, which smells fatty, waxy. The science ↓
Roasting Meat
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Preheat your oven to 400°F (200°C).
Calculate roasting time: 20 minutes per pound for pork or lamb, 1.5 hours for neck of mutton, and 2 hours for chine of pork.
Place the meat at a distance from the fire, gradually moving it closer as it heats up.
Baste the meat frequently to keep it moist.
When nearly done, dust the meat with flour to give it a frothy appearance.
If the meat is not fatty enough, use good dripping or butter for basting.
Add a little coarse sea salt and water to the dripping pan for initial basting before using the meat's fat.
Sprinkle salt on the meat only when it is almost done to retain the gravy.
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.
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Pork + muttontop 12% of all pairsSmell alikemoderateCooked together1,239 recipes
Shared aroma: 1-nonanal (fatty, waxy).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Pork + buttertop 13% of all pairsSmell alikemoderateCooked together13,933 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
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Mutton + buttertop 16% of all pairsSmell alikemoderateCooked together3,781 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Pork + flourtop 27% of all pairsSmell alikelowCooked together11,187 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
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