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Mutton Rumps Marinated

Breaded mutton rumps marinated overnight, fried in lard, served with cullis sauce and ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sauce and ketchup match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Mutton Rumps Marinated

Ingredients

Directions

Prepare

  1. Clean and cut the mutton rumps to equal lengths.

  2. Marinate the rumps in a pan overnight.

Cook and coat

  1. Cook the rumps in butter until nearly done.

  2. Let them cool on a dish.

  3. Brush the rumps with the yolk of the egg and coat with breadcrumbs.

Fry and serve

  1. Fry gently in boiling lard until fully cooked and golden.

  2. Drain excess fat and serve with seasoned cullis sauce and ketchup.

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. Sauce + ketchuptop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Mutton + ketchuptop 24% of all pairs
    Smell alikelow
    Cooked together367 recipes

    Shared aroma: decanoic acid (soapy, waxy).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

What each ingredient does

Mutton rumps
Main protein that becomes tender and juicy when cooked slowly in fat.
Butter
Adds richness and flavour during the initial cooking of the rumps.
Egg yolk
Binds the breadcrumbs to the surface so the coating adheres during frying.
Breadcrumbs
Form a crisp, golden coating when fried in hot fat.
Lard
Conducts heat for frying, producing a crisp, browned exterior.

The step that matters

Fry gently in boiling lard until fully cooked and golden. Lard that is too hot browns the breadcrumbs before the meat cooks through, while lard that is too cool soaks the coating with grease. Holding steady heat lets the interior cook fully while the crumb turns golden and crisp.

“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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