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 ↓
Rolled Mutton
Ingredients
Directions
Prepare the mutton
Bone the mutton.
Cut away some of the fat.
Lay in the veal seasoning.
Roll the mutton.
Sew it up securely.
Cook and finish
If you have no stock, boil the bones in 1 quart of water with some vegetables.
Place the mutton in the stock and boil gently for 1.5 hours.
Remove the mutton.
Glaze it.
Serve with brown sauce and vegetables cut into fancy shapes.
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.
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Mutton + vealtop 14% of all pairsSmell alikelowCooked together1,394 recipes
Shared aroma: 1-nonanal (fatty, waxy).
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Mutton + saucetop 25% of all pairsSmell alikelowCooked together1,087 recipes
Shared aroma: decanoic acid (soapy, waxy).
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Sauce + vealtop 27% of all pairsSmell alikelowCooked together2,072 recipes
Shared aroma: decanoic acid (soapy, waxy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Neck of mutton
- Forms the main body of the dish and is the meat that is cooked and served.
- Veal seasoning
- Adds savory flavor to the meat inside the roll.
- Stock
- Provides the liquid in which the mutton is gently simmered, keeping it moist.
- Brown sauce
- Served alongside the mutton to add rich, savory flavor.
The step that matters
Sew it up securely. If the roll is not tightly tied or sewn, it can loosen or open during gentle boiling, so the filling may escape and the roll may cook unevenly.
“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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