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Scalloped Mutton

A baked dish of minced mutton mixed with stuffing and gravy, topped with breadcrumbs and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Scalloped Mutton

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Remove all meat from the bones of yesterday's roast.

  2. Discard the fatty pieces and finely mince the remaining meat.

Assemble

  1. Combine the minced meat with the stuffing and moisten with gravy.

  2. Ensure the dish is not too dry; add stock if needed.

  3. Fill a buttered pudding dish with the mixture.

  4. Sprinkle the top with bread crumbs and dot with butter.

Bake and serve

  1. Bake covered at 350°F (175°C) for 30 minutes.

  2. Uncover and brown the top.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Mutton + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

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

What each ingredient does

Leftover roast mutton
Provides the main body of meat, which is the base of the dish.
Stuffing
Binds the minced meat and adds savory flavor and body to the filling.
Gravy
Adds moisture and flavor so the minced meat does not dry out while baking.
Bread crumbs
Forms a crust on top that browns during the final uncovered baking.
Butter
Adds richness and helps the topping brown and taste rich.

The step that matters

Keep the dish moist before baking. Minced cooked meat dries out easily in the oven. Gravy or stock keeps the filling juicy, and baking covered traps steam to protect it while it heats through.

“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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