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Mutton Minced

A minced mutton dish simmered with stock, herbs, and lemon, served over mashed potatoes or rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and parsley 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 ↓

Mutton Minced

Ingredients

Directions

Prepare

  1. Mince the cold mutton very finely.

  2. Melt the butter in a saucepan.

  3. Stir in the flour until it turns brown.

Make the mince

  1. Add the stock, sweet herbs, pepper, salt, and minced mutton.

  2. Stir until hot.

  3. Mix in the chopped parsley and beaten egg yolks with lemon juice.

Serve

  1. Serve over mashed potatoes or plain boiled rice.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 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

Cold mutton
Provides the cooked meat that is minced and heated through in the sauce.
Flour
Thickens the butter and stock into a smooth, lightly browned sauce.
Egg yolks
Enrich the sauce and thicken it gently when stirred in off the heat.
Lemon juice
Adds acidity that brightens the rich meat and sauce.
Butter
Adds fat and flavour and helps form the base for the flour roux.

The step that matters

Mix in the egg yolks with lemon juice. Egg yolks can curdle or scramble if they meet very hot liquid. Removing the pan from heat or stirring in a little hot sauce first helps them blend smoothly and thicken gently.

“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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