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Haunch of Mutton Roasted

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Ginger and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,038 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Haunch of Mutton Roasted

Ingredients

Directions

  1. Wash the haunch with vinegar and wipe it daily.

  2. Rub with pounded pepper and ginger if necessary.

  3. Stick cloves in the knuckle.

  4. 24 hours before roasting, soak the haunch in port wine, turning it frequently.

  5. Trim the knuckle and cramp-bone for a neat appearance.

  6. Cover the fat with oiled paper, removing it 1 hour before done.

  7. Dredge lightly with flour and sprinkle with salt before roasting.

  8. Serve with currant jelly and a sauce of port wine, spice, and gravy.

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. Ginger + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  2. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Pepper + gingertop 9% of all pairs
    Smell alikestrong
    Cooked together6,800 recipes

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

  4. Port wine + curranttop 9% of all pairs
    Smell alikemoderate
    Cooked together356 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Port wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

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

Swap the currant

How well each one fits the dish's main ingredients (mutton, port wine, pepper, ginger, flour, vinegar, clove):

  1. Limefits better
  2. Cherryfits better
  3. Figfits better
  4. Currantthe original

Fit is the average pairing score against mutton, port wine, pepper, ginger, flour, vinegar, clove. Candidates are from the same food group and used in at least 100 recipes.

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