Why it works: Mace and mushroom are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 2,529 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓
A Richer Variety of Minced Collops
Ingredients
Directions
Omit the minced herbs from the thickening, and season it with cayenne and a small quarter of a teaspoonful of pounded mace. Substitute beef gravy for the boiling water, and when the collops are nearly done, fill a wineglass with one fourth of mushroom catsup, and three of port wine, and stir these to the meat. Serve the collops very hot, and garnish them with alternate forcemeat balls (see No. 1, Chapter VIII.) and fried sippets. If flavoured with a little gravy made from the bones of a roast hare, and served with currant jelly, these collops will scarcely be distinguished from game.
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.
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Mace + mushroomtop 21% of all pairsSmell alikelowCooked together2,529 recipes
Shared aroma: alpha-pinene (pine, turpentine).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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