Name: Chine of Mutton
Ingredients: 1 chine of mutton; bacon; force-meat; leftover poultry; coulis

Why it works: Mutton and meat work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 936 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Chine of Mutton

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the mold

Line a mold with strips of bacon.
Fill the sides and bottom with force‑meat.
Add any leftover poultry to the mold.

Bake and serve

Place the mold in a stewpan of water.
Bake in the oven at 350°F (175°C) for one hour.
Turn out the mold and serve with coulis around the sides.

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.

Mutton + meattop 14% of all pairs

Smell alikemoderate

Cooked together936 recipes

Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Force-meat: Forms the outer layer of the dish and sets into a firm, sliceable body when baked.
Bacon: Lines the mold, adding fat and savoury flavour that seasons the dish as it cooks.
Leftover poultry: Adds bulk and meaty texture within the force-meat filling.

“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.