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Savouhy Mutton

Savoy Mutton is a mutton dish cooked with mushrooms, gravy, and a flour slurry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mushroom and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Savouhy Mutton

Ingredients

Directions

Prepare

  1. Cut the mutton into neat slices and chop the mushrooms.

Make the gravy

  1. In a frying pan, melt the butter over medium heat and fry the mutton and mushrooms slightly.

  2. Add the gravy, salt, and pepper to the pan.

  3. Mix the flour with a little cold water or milk to form a smooth paste.

  4. Stir the paste into the pan.

  5. Continue stirring until the mixture boils.

  6. Let it simmer gently for 10 minutes.

Serve

  1. Place the meat on a hot dish and pour the gravy and mushrooms over it.

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. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Mutton + mushroomtop 13% of all pairs
    Smell alikemoderate
    Cooked together685 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Thickens the gravy into a smooth sauce as it boils.
Butter
Fat for frying that adds richness and carries flavour into the pan.
Mutton
The main meat, which becomes tender and flavourful as it simmers in the gravy.
Mushrooms
Add moisture, earthy flavour and soft texture to the gravy.

The step that matters

Stirring the flour paste into the pan. Flour lumps if added dry or unmixed. Blending it into cold liquid first and stirring while the mixture comes to a boil lets the starch disperse and thicken the gravy smoothly.

“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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