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To Hash Mutton

A dish of thinly sliced underdone mutton simmered in a seasoned gravy of gristle and trimmings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and onion are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

To Hash Mutton

Ingredients

Directions

Prepare

  1. Cut the underdone mutton into thin slices, discarding the fat.

  2. Prepare gravy from the gristles and trimmings.

  3. Season the gravy with pepper, salt, and onion.

  4. Skim off the fat.

  5. Strain the gravy.

Make the hash

  1. Add the sliced mutton to the gravy.

  2. Let it soak until thoroughly warm, but do not let it boil.

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. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

  3. Mutton + oniontop 18% of all pairs
    Smell alikelow
    Cooked together4,531 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

Underdone mutton
Provides the main meat, sliced thin so it warms through quickly in the gravy.
Gravy from gristles and trimmings
Supplies moisture and savory flavor that keeps the sliced meat tender.
Onion
Adds aromatic flavor to the gravy.

The step that matters

Let it soak until thoroughly warm, but do not let it boil.. Boiling toughens meat proteins and makes them stringy and dry. Gentle heat lets the slices warm through while staying tender and juicy.

Swap the onion

How well each one fits the dish's main ingredients (mutton, pepper):

  1. Capsicumfits better
  2. Carrotfits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against mutton, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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