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Scrambled Mutton

Scrambled mutton is a dish of chopped mutton cooked with eggs, butter, water, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Walnut and pepper are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 3,039 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Scrambled Mutton

Ingredients

Directions

  1. Combine chopped mutton, hot water, and butter in a skillet.

  2. Heat until the meat is hot.

  3. Break eggs into the skillet and stir constantly until they begin to stiffen.

  4. Season with pepper and coarse sea salt to taste.

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. Walnut + peppertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,039 recipes

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

  2. Butter + walnuttop 15% of all pairs
    Smell alikemoderate
    Cooked together6,832 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

  4. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Set as they cook, binding the mutton into a soft, scrambled texture.
Mutton
Provides the main body and savory flavor of the dish.
Butter
Adds richness and helps keep the meat and eggs from sticking and drying.

The step that matters

Stirring the eggs constantly. Eggs go from creamy to rubbery quickly once they begin to set. Constant stirring breaks up the curds into small, soft pieces, so the eggs stay tender instead of turning tough.

Swap the walnut

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

  1. Peasfits about as well
  2. Walnutthe original
  3. Lima beansfits about as well
  4. Almondfits about as well

Fit is the average pairing score against mutton, butter, egg, pepper. 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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