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Mock Terrapin

A liver-based dish simmered with butter, mustard, wine, and eggs, served warm or cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Mustard and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 15,430 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Mock Terrapin

Ingredients

Directions

Prepare the liver

  1. Season the liver with coarse sea salt and fry slowly until brown.

  2. Cut the liver into small dice and dredge with flour.

Make the sauce

  1. Add the mustard, chopped eggs, boiling water, pepper, and butter.

  2. Let it boil for 2 to 3 minutes, then add the wine, stirring well to mix.

Serve

  1. Serve warm 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. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mustard + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together5,066 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Calf's liver
Provides the main body and meaty texture of the dish.
Flour
Coats the liver pieces so they brown and help thicken the sauce.
Hard-boiled eggs
Add richness and body to the sauce as they break down into it.
Butter
Adds fat for richness and a smooth, silky mouthfeel.
Wine
Adds acidity and depth of flavour to the finished sauce.

The step that matters

Frying the liver slowly until brown. Slow frying browns the surface through the Maillard reaction for flavour while keeping the inside tender. Too much heat can scorch the outside and leave the centre tough and dry.

Swap the mustard

How well each one fits the dish's main ingredients (liver, butter, wine, pepper, egg, flour):

  1. Shallotfits better
  2. Chivefits better
  3. Capsicumfits about as well
  4. Mustardthe original

Fit is the average pairing score against liver, butter, wine, pepper, egg, flour. 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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