Skip to main content

To Stew Lamb with Peas

From an old cookbook · modernised transcription
By Hodgson, Mary, fl. 1855 · From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Pepper and mace are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 12,257 recipes. Both carry myristicin, which smells spice, warm. The science ↓

To Stew Lamb with Peas

Ingredients

Directions

  1. Cut the lamb in pieces the size of a chop ; put them down to stew with a little water, pepper, salt and mace ; add some young peas ; let this cook slowly till done: add some butter before you take it from the fire.

  2. FAMILY RECEIPT BOOK. 37

  3. STEAKS OF MUTTON. Have your slices a quarter of an inch thick ; dip. them in boiling lard, then into grated bread seasoned with pepper and salt, and broil on a gridiron, first rubbing off the bars with lard, that none may drip or cause a smell. These are also very good dressed like veal cutlets.

  4. MUTTON CHOPS. Take off some of the fat and broil quickly, turning them often ; when done, season with pepper and salt, but no butter.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs

Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Muttonnot in our table0
Macenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hodgson, Mary, fl. 1855. 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. See the original page.

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. Pepper + macetop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

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

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

  3. Mutton + macetop 30% of all pairs
    Smell alikelow
    Cooked together827 recipes

Pepper and mace barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

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

Swap the mace

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

  1. Parsleyfits better
  2. Turmericfits better
  3. Marjoramfits better
  4. Macethe original

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

You might also like

Mutton BrothMutton Broth292 recipesHaricot MuttonHaricot Mutton59 recipesMutton SoupMutton Soup56 recipesCurried MuttonCurried Mutton9 recipes