Skip to main content
Main

Breast of Mutton

A mutton breast stuffed with veal forcemeat, roasted and served with potatoes and green vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 ↓

Breast of Mutton

Ingredients

Directions

Prepare

  1. Bone the breast of mutton and stuff it with veal forcemeat.

  2. Roll the stuffed mutton and tie it securely with broad tape.

Cook and serve

  1. Roast the mutton until cooked through.

  2. Serve with potatoes and any green vegetables.

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 + vealtop 14% of all pairs
    Smell alikelow
    Cooked together1,394 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

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

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

  3. Veal + potatotop 21% of all pairs
    Smell alikemoderate
    Cooked together343 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 breast
Forms the main body of the dish and provides the meat that is roasted and served.
Veal forcemeat
Fills the boned cavity, adding moisture and a soft, savoury texture to the roast.
Potatoes
Serve alongside the roast as a starchy accompaniment to the meat.

The step that matters

Tying the roll securely. If the stuffed breast is not rolled tightly and tied firmly, the forcemeat can spill out or shift during roasting, leaving the joint uneven and the filling unevenly cooked.

Swap the potato

How well each one fits the dish's main ingredients (mutton, veal):

  1. Carrotfits better
  2. Leekfits better
  3. Onionfits better
  4. Potatothe original

Fit is the average pairing score against mutton, veal. 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.

You might also like

Beef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesMutton BrothMutton Broth292 recipesPotato CroquettesPotato Croquettes255 recipesPotato RollsPotato Rolls78 recipes