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Hashed Mutton

Hashed mutton is thinly sliced cold mutton sautéed with onion, water, gravy, and optional seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Clove and port wine work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 914 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Hashed Mutton

Ingredients

Directions

Prepare

  1. Flour the thin slices of cold mutton, both fat and lean.

Cook and serve

  1. In a pan, combine the boiled onion with 2-3 tablespoons of water and a little gravy.

  2. Add the seasoned mutton to the pan and heat gently, avoiding boiling.

  3. Serve in a covered dish.

  4. For a venison flavor, substitute the onion with a clove, jelly, and port wine.

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. Clove + port winetop 12% of all pairs
    Smell alikemoderate
    Cooked together914 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Flour + clovetop 15% of all pairs
    Smell alikemoderate
    Cooked together12,671 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Mutton + port winetop 17% of all pairs
    Smell alikemoderate
    Cooked together344 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  5. Flour + oniontop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 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

Cold mutton
Provides the meat that forms the body of the hash.
Flour
Coats the meat slices, helping the gravy cling and thicken slightly.
Onion
Adds savory sweetness and aroma to the gravy base.

The step that matters

Heat gently, avoiding boiling. Boiling toughens the proteins in already-cooked meat and makes it dry and stringy. Gentle heat warms the slices through while keeping them tender and moist.

Swap the clove

The recipe marks clove as optional. How well each one fits the dish's main ingredients (mutton, flour, onion, port wine):

  1. Garlicfits better
  2. Turmericfits better
  3. Capersfits better
  4. Clovethe original

Fit is the average pairing score against mutton, flour, onion, port wine. 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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