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Mirot0n of Cold Meat

A baked loaf of minced cold meat mixed with onions, butter, gravy, breadcrumbs, egg, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Mirot0n of Cold Meat

Ingredients

Directions

Make the filling

  1. Fry the chopped onions in butter until well browned.

  2. Add the gravy to the onions.

  3. Mix in the minced cold meat, bread crumbs, pepper, salt, and beaten egg.

Bake and serve

  1. Put the mixture into a buttered mold.

  2. Bake until browned on top.

  3. Turn out into a dish and serve hot or cold.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Cold meat
Forms the bulk of the dish and gives it its savory, meaty flavor.
Onions
Browning in butter builds sweetness and depth of flavor for the filling.
Beaten egg
Binds the mixture so it holds together when turned out of the mold.
Bread crumbs
Absorb moisture and help give the mixture a soft, cohesive texture.
Butter
Fat for frying the onions, adding richness and helping them brown.

The step that matters

Fry the onions until well browned. Browning the onions in butter develops sweet, deep flavors through the Maillard reaction and caramelization. Pale onions leave the filling tasting flat and raw-edged.

Swap the onion

How well each one fits the dish's main ingredients (butter, meat, bread, pepper, egg):

  1. Capsicumfits better
  2. Asparagusfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against butter, meat, bread, pepper, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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