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Cold Meats

A platter of lamb tongues, roast beef, smoked tongues, and pressed corn beef served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lamb and beef match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 896 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Cold Meats

Ingredients

Directions

  1. Serve lamb tongues cold.

  2. Slice roast beef and serve cold.

  3. Serve smoked tongues cold.

  4. Slice pressed corn beef and serve cold.

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. Lamb + beeftop 4% of all pairs
    Smell alikestrong
    Cooked together896 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Beef + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together1,028 recipes

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

  3. Lamb + corntop 15% of all pairs
    Smell alikemoderate
    Cooked together60 recipes

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

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

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