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Sour Mutton

A roasted mutton dish flavored with pickle and optional potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Mutton and potato work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 293 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Sour Mutton

Ingredients

Directions

  1. Drain and wipe the pickled mutton.

  2. Roast the mutton in the usual way.

  3. Half an hour before it is done, pour the pickle into the roasting pan.

  4. Baste the meat well with the pickle.

  5. If desired, add a couple of potatoes to the pan to thicken the gravy.

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 + potatotop 19% of all pairs
    Smell alikemoderate
    Cooked together293 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Mutton
The main meat, which is roasted and takes on the flavour of the pickle.
Pickle
Adds tangy, acidic flavour and moisture to the meat and the pan juices.
Potatoes
Release starch into the pan juices, helping to thicken the gravy.

“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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