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Hammelkeule Wie Hose — Leg of Mutton As Hare

Roasted leg of mutton seasoned with pepper, salt, cloves or allspice, larded, basted with milk, dredged in flour, served with a piquant sauce and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Hammelkeule Wie Hose — Leg of Mutton As Hare

Ingredients

Directions

Prepare

  1. Remove the skin from the leg of mutton and beat it well.

  2. Rub the meat with black pepper, coarse sea salt, and powdered cloves or allspice.

Roast

  1. Lard the meat all over and roast it until rich brown, basting frequently with milk.

  2. Dredge with flour occasionally until well coated.

Serve

  1. Serve with a rich sauce piquant and garnish with lemon slices.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Clove + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together8,150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

What each ingredient does

Leg of mutton
Is the main cut of meat that provides the substance of the dish.
Fat for larding
Adds moisture and richness to the lean meat as it roasts.
Milk
Basting liquid that helps the surface brown and stay moist during roasting.
Flour
Dredged over the meat to form a coating that helps it brown and crisp.

The step that matters

Roasting until rich brown while basting. Milk proteins and sugars brown readily on the surface, but they can scorch if the heat is too high. Frequent basting keeps the surface moist and evenly colored while the interior cooks through.

Swap the lemon

How well each one fits the dish's main ingredients (mutton, pepper, clove, milk, flour, sauce):

  1. Limefits about as well
  2. Figfits about as well
  3. Lemonthe original
  4. Cherryfits about as well

Fit is the average pairing score against mutton, pepper, clove, milk, flour, sauce. 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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