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Creamed Meat on Toast

A toast topped with a creamy mixture of cooked meat, boiled eggs, and white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beef and lamb 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 ↓

Creamed Meat on Toast

6 slices of toast

Ingredients

Directions

Prepare

  1. Prepare the white sauce using meat stock or milk as the liquid.

Make the filling

  1. Add the finely ground cooked meat to the white sauce and heat through.

  2. Chop the boiled eggs and mix them into the meat and sauce mixture.

Serve

  1. Place a generous spoonful of the mixture on each slice of buttered toast.

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. Beef + lambtop 4% of all pairs
    Smell alikestrong
    Cooked together896 recipes

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

  2. Lamb + muttontop 8% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

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

  3. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Beef + muttontop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

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

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

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

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

What each ingredient does

Cooked meat
Provides the main savoury filling and bulk of the dish.
Boiled eggs
Add body and a soft, rich texture to the creamy filling.
White sauce
Binds the meat and eggs together and keeps the filling moist.
Buttered toast
Gives a crisp, absorbent base that holds the warm filling.

The step that matters

Heating the meat into the white sauce. Heating gently until the sauce is hot through lets the starch thicken evenly and warms the meat without drying it. Overheating can cause the sauce to scorch or become stiff.

“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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