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Baked Lamb or Mutton Pie

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lamb and meat work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 469 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Baked Lamb or Mutton Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Prepare and season the lamb or mutton as you would for stewed mutton.

  2. Turn the seasoned meat into a baking dish.

  3. Cover with meat pie paste.

  4. Bake in a 400°F (200°C) oven until golden 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. Lamb + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together469 recipes

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

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

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