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Mutton En Masquerade

A roasted shoulder of mutton seasoned with gravy, then minced, rebounded on bone, topped with breadcrumbs, and browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mutton and bread are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,488 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Mutton En Masquerade

Ingredients

Directions

Prepare the mutton

  1. Roast the shoulder of mutton until half cooked.

  2. Remove the skin from the mutton.

Season and shape

  1. Mince the meat with gravy.

  2. Season the mixture.

  3. Place the seasoned mixture back on the bone.

Crumb and brown

  1. Cover the mutton with bread crumbs.

  2. Brown the breadcrumb-covered mutton in the oven.

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 + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + oystertop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

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

  3. Mutton + oystertop 16% of all pairs
    Smell alikemoderate
    Cooked together317 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

Shoulder of mutton
Provides the main meat, whose fat and juices flavor the dish.
Good gravy
Adds moisture and savory flavor to the minced meat, helping it stay juicy.
Bread crumbs
Form a crust on the outside that browns in the oven, adding texture.

The step that matters

Browning the breadcrumb coating. Browning depends on the Maillard reaction, which needs a fairly dry surface and steady oven heat. Crumbs that are too wet stay pale and steam, while overly high heat can scorch them before the crust sets.

“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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