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Hashed Lamb and Broiled Blade-bone

A hash of lamb pieces with a broiled blade bone, seasoned with pepper, salt, butter, stock, vinegar, and pickled gherkins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lamb and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,165 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Hashed Lamb and Broiled Blade-bone

Ingredients

Directions

Prepare the lamb

  1. Remove the blade bone from the shoulder and cut the meat into neat pieces.

  2. Season the blade bone with pepper and salt, pour a little melted butter over it, and warm it in the oven.

Make the hash

  1. In a saucepan, combine the stock, shallot vinegar, and pieces of lamb.

  2. Heat gently without boiling.

  3. Slice the gherkins and add them to the hash.

Brown and serve

  1. Remove the blade bone from the oven and brown it on a grill over a sharp fire.

  2. Serve with the blade bone in the center.

  3. Garnish with croutons or toasted bread if desired.

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 + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

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

  2. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lamb + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,232 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Butter + vinegartop 23% of all pairs
    Smell alikemoderate
    Cooked together13,513 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Lamb shoulder
Provides the meat that forms the body of the hash.
Butter
Adds richness and helps the blade bone brown and taste savoury.
Stock or gravy
Supplies liquid and moisture so the lamb stays tender in the hash.
Shallot vinegar
Adds acidity that sharpens the flavour of the rich meat.
Pickled gherkins
Add a sharp, salty tang that contrasts with the rich lamb.

The step that matters

Brown the blade bone on the grill. Browning relies on the Maillard reaction, which needs high, dry heat on the surface. Too little heat leaves it pale and steamed, while the sharp fire must be watched so the butter does not burn.

“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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