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Mutton Kidneys, Stewed

Stewed mutton kidneys with flour-thickened fine herbs sauce, seasoned with pepper and salt, served with fried toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mutton and bread are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,488 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Mutton Kidneys, Stewed

Ingredients

Directions

Prepare and cook

  1. Skin and cut the mutton kidneys as directed in recipe No. 139.

  2. Sauté the kidneys until browned.

  3. Stir in enough flour to thicken the sauce.

  4. Add ⅔ cup of Fine Herbs Sauce and let stew for five minutes.

  5. Season with pepper or cayenne pepper and coarse sea salt.

Serve

  1. Serve with fried toast slices around the dish.

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

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

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

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

  3. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  4. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Mutton kidneys
Form the main body of the dish; their firm texture holds up to stewing.
Flour
Thickens the sauce as it cooks, giving it body.
Fine herbs sauce
Supplies the liquid and savoury flavour in which the kidneys stew.

The step that matters

Stir in enough flour to thicken the sauce. Flour must be cooked in the pan's fat and juices before the sauce thickens smoothly; adding too little leaves it thin, while adding too much makes it pasty. Stirring as it goes keeps lumps from forming.

“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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