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A Cheap Breakfast Amd Supper Dish

A cheap breakfast and supper dish made by boiling a soup bone, thickening the meat with cornmeal, cooling, slicing, and frying.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Meat and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 8,777 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

A Cheap Breakfast Amd Supper Dish

Ingredients

Directions

Cook the meat

  1. Place the soup bone in a kettle of cold water.

  2. Remove any scum that rises to the top.

  3. Boil until the meat falls from the bone.

  4. Remove the bones, scraping off all gristle and marrow.

  5. Chop the meat and return it to the kettle, keeping it three-quarters full.

Thicken and fry

  1. Season with salt and pepper to taste.

  2. Thicken with cornmeal, stirring until well mixed.

  3. Turn out to cool, then slice and fry until brown.

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. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

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

What each ingredient does

Cornmeal
Thickens the cooking liquid so the meat holds together as a mush that can be sliced.
Soup bone (shank) with meat
Supplies the meat and the rich, savory flavour of the broth.

The step that matters

Fry until brown. Browning the cooled, sliced mixture creates flavour through the Maillard reaction. Pale frying leaves the patties soft and bland, so they need enough time and heat to colour on the outside.

“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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