Skip to main content
Main

Cold Meat Cookert

A sausage made from cold mutton, beef suet, boiled rice, egg, and breadcrumbs, fried and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Cold Meat Cookert

Ingredients

Directions

Prepare the mixture

  1. Chop the cold mutton, beef suet, and boiled rice finely.

  2. Mix well and season with pepper and coarse sea salt.

Shape and coat

  1. Roll the mixture into sausage shapes.

  2. Cover the sausages with beaten egg and bread crumbs.

Fry and serve

  1. Fry in hot dripping until golden brown.

  2. Serve with made gravy poured around the sausages and some in a tureen.

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

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

  2. Mutton + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

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

  3. Beef + ricetop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

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

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

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

What each ingredient does

Cold mutton
Provides the main meat body and flavour of the sausage.
Beef suet
Adds fat that keeps the mixture moist and rich as it cooks.
Boiled rice
Adds bulk and softness, helping the mixture hold together with a tender texture.
Egg
Binds the coating so the bread crumbs stick to the sausages.
Bread crumbs
Form a crisp, golden outer crust when fried.

The step that matters

Fry in hot dripping until golden brown. The sausages are already cooked and only need a crisp outer crust. Hot fat sears the crumb coating quickly and browns it, while slow frying lets the coating soak up grease and go soggy.

“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.

You might also like

Beef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesRoast BeefRoast Beef211 recipes