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Haeioot Mutton

Mutton cutlets are browned, then simmered in a flour-thickened stock with carrot, turnips and button onions.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Haeioot Mutton

Ingredients

Directions

Prepare the mutton

  1. Trim the rib-bone and chine-bone from the mutton.

  2. Cut the mutton into cutlets.

  3. Beat each cutlet to about ½ inch thick.

  4. Shape the cutlets nicely.

Brown and make the sauce

  1. Melt the butter in a stewpan.

  2. Fry the cutlets with the sliced onion until light brown on both sides.

  3. Remove the cutlets.

  4. Pour off the excess grease, leaving the onion in the pan.

  5. Add the flour to the pan.

  6. Gradually stir in the second stock until it boils.

  7. Strain the sauce.

  8. Return the cutlets to the stewpan with the sauce.

Add vegetables and simmer

  1. Prepare the carrot and turnips.

  2. Add the carrot and turnips to the stewpan.

  3. Simmer the meat and vegetables gently for 30 minutes.

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. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Flour + turniptop 7% of all pairs
    Smell alikestrong
    Cooked together2,874 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Mutton
Provides the main meat, which becomes tender during slow simmering in the sauce.
Flour
Thickens the stock into a smooth sauce when cooked in the fat.
Second stock
Forms the liquid base of the sauce that cooks the meat and vegetables.
Butter
Fat for frying the cutlets, adding browning and rich flavour.
Onion
Softens and flavours the sauce base after frying in the meat fat.

The step that matters

Frying the cutlets until light brown on both sides. Browning creates savoury flavour through the Maillard reaction. Pale cutlets give a flat, greyish taste to the finished sauce.

Swap the onion

How well each one fits the dish's main ingredients (mutton, pepper, flour, carrot, turnip, butter):

  1. Leekfits better
  2. Parsnipfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against mutton, pepper, flour, carrot, turnip, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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