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Mutton Kidneys

Thinly sliced mutton kidneys are dredged in flour, fried until crisp, and served with gravy flavored with small mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mutton and mushroom work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 685 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Mutton Kidneys

Ingredients

Directions

Prepare

  1. Using a very sharp knife, cut the mutton kidneys into very thin slices.

Fry and serve

  1. Dredge the slices in flour and fry them until crisp.

  2. Sprinkle with coarse sea salt.

  3. Serve with a good gravy seasoned with small mushrooms.

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. Mutton + mushroomtop 13% of all pairs
    Smell alikemoderate
    Cooked together685 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Flour + mushroomtop 18% of all pairs
    Smell alikemoderate
    Cooked together8,253 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mutton + flourtop 29% of all pairs
    Smell alikelow
    Cooked together2,695 recipes

    Shared aroma: hexanal (grass, green).

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

What each ingredient does

Mutton kidneys
Form the main body of the dish, cooked to a tender, meaty texture.
Flour
Coats the slices so they brown and fry to a crisp exterior.
Gravy
Adds moisture and savory richness to the crisp slices when served.
Small mushrooms
Add earthy flavor and texture to the gravy served alongside.

The step that matters

Cutting the kidneys very thin. Thin slices cook through quickly and fry to a crisp exterior before the interior turns tough and dry. Thick pieces risk being raw inside or overcooked outside, and a very sharp knife keeps the slices clean and even.

“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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