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Kew Mince, or Haggis Royal

A Scottish meat dish made from mutton, suet, breadcrumbs, anchovy, herbs, and port, baked and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Kew Mince, or Haggis Royal

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Cut the meat into small pieces.

  2. Mix the meat with suet, bread-crumbs, anchovy, parsley, lemon-rind, salt, and pepper until well blended.

  3. Add the port or claret and the egg yolks, mixing thoroughly.

Bake and serve

  1. Place the mixture into a veal caul or a pie dish.

  2. Bake in a preheated oven at 400°F (200°C) for 45 minutes.

  3. Serve hot with ½ pint of good brown gravy.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Bread + anchovytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

  5. Mutton + anchovytop 11% of all pairs
    Smell alikemoderate
    Cooked together170 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Lean mutton meat
Provides the bulk and savoury body of the filling.
Suet
Adds fat that keeps the filling moist and rich as it cooks.
Bread-crumbs
Absorb liquid and help bind the mixture into a cohesive texture.
Egg yolks
Bind the mixture and help it set firm when baked.
Port or claret
Adds moisture and wine flavour to the filling.

The step that matters

Mixing the egg yolks and wine into the filling. Adding liquid and yolks to a mixture that is not evenly blended can leave pockets of uneven moisture and binding. Mixing thoroughly spreads the yolks evenly so the filling sets uniformly in the oven.

“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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