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Mutton Pudding

A boiled mutton joint coated in flour, basted and seasoned, served with its own broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and flour are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 2,695 recipes. Both carry hexanal, which smells grass, green. The science ↓

Mutton Pudding

Ingredients

Directions

Prepare

  1. Cut the bones short.

  2. Joint the mutton properly before cooking.

Cook

  1. Place the joint over a brisk fire.

  2. Dredge the joint with flour.

  3. Baste continually until the meat is done.

  4. Move the joint closer to the fire for color.

  5. Sprinkle with coarse sea salt.

Finish

  1. Pour off the drippings.

  2. Add a little salted boiling water.

  3. Strain the liquid over the meat.

  4. Serve.

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 + flourtop 29% of all pairs
    Smell alikelow
    Cooked together2,695 recipes

    Shared aroma: hexanal (grass, green).

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

What each ingredient does

Mutton
Forms the main body of the dish and supplies the meat and fat that cook down into juices.
Flour
Coats the surface so it browns and forms a crust that helps hold in moisture.

The step that matters

Baste continually until the meat is done. Regular basting keeps the surface moist so it does not dry out or scorch, while the fat and juices help the exterior brown evenly as the joint cooks.

“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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