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Op Venison or Fawn

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and sauce are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 1,087 recipes. Both carry decanoic acid, which smells soapy, waxy. The science ↓

Op Venison or Fawn

Ingredients

Directions

  1. Lard the haunch, fillet, or leg of mutton.

  2. Place it in a dish with juniper berries and vinegar.

  3. Let it steep for several days.

  4. Drain and serve with sauce piquante.

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 + saucetop 25% of all pairs
    Smell alikelow
    Cooked together1,087 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  2. Mutton + vinegartop 25% of all pairs
    Smell alikelow
    Cooked together615 recipes

    Shared aroma: 3-methylbutanol (malty, whiskey).

  3. Vinegar + saucetop 26% of all pairs
    Smell alikelow
    Cooked together3,844 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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