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Breast of Mutton Rolled

A rolled mutton breast coated in beaten egg and veal forcemeat, cooked until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 Rolled

Ingredients

Directions

Prepare

  1. Bone the mutton.

  2. Brush it with the beaten egg.

  3. Cover it with the veal forcemeat and roll it up tightly.

  4. Secure it firmly with broad tape.

Cook and finish

  1. Cook gently in water or stock until tender.

  2. Press it until cold.

  3. Garnish with parsley.

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 + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together1,648 recipes

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

  3. Egg + vealtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 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 roll and becomes tender with gentle, slow cooking.
Beaten egg
Binds the forcemeat to the meat so the coating holds together during rolling and cooking.
Veal forcemeat
Adds a moist, savoury stuffing that fills the roll and keeps the lean meat juicy.

The step that matters

Cook gently in water or stock until tender. Simmering gently rather than boiling keeps the meat from toughening and falling apart. Rapid boiling tightens muscle proteins and drives out juices, so the roll turns dry and ragged.

“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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