Why it works: Beef and mutton are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,373 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Meat Patties
Ingredients
Directions
Prepare the filling
Mince the beef, mutton, and suet together with the salt.
Make the paste
In a bowl, mix the eggs, flour, and water to form a thick paste.
Roll out the paste with a rolling pin into a flat sheet.
Form and cook
Place some minced meat on the paste and fold it over to form patties.
Boil the patties in hot water for 15 minutes.
Drain the patties and serve with melted butter poured over them.
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.
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Beef + muttontop 10% of all pairsSmell alikemoderateCooked together2,373 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Mutton + buttertop 16% of all pairsSmell alikemoderateCooked together3,781 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Beef + buttertop 16% of all pairsSmell alikemoderateCooked together10,847 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
Flour and butter 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
- Lean beef
- Provides the main meaty filling and bulk of the patty.
- Mutton
- Adds richer meat flavour to the minced filling.
- Suet
- Adds fat that keeps the minced filling moist and tender.
- Eggs
- Bind the flour and water into a firm, elastic paste that holds its shape.
- All-purpose flour
- Forms the structure of the paste wrapper with the eggs and water.
The step that matters
Sealing the patties before boiling. The paste must be folded fully around the minced meat with no gaps. Any opening lets meat juices and fat escape into the boiling water, leaving the filling dry and the wrapper uneven.
“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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