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Mutton Pie

A savory pie filled with mutton cutlets, kidneys, and seasoned with salt, pepper, cayenne, sweet herbs, and eschalots.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mutton Pie

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare the meat

  1. Remove all fat from the mutton.

  2. Cut the mutton into neat cutlets.

  3. Skin and cut the kidneys into pieces.

  4. Add the kidneys to the cutlets.

  5. Sprinkle salt, pepper, cayenne, sweet herbs, and minced eschalots over the meat.

Assemble and bake

  1. Place the cutlets and kidneys in a pie dish.

  2. Add a little water to make gravy.

  3. Cover the dish. Make a hole in the center. Glaze.

  4. Bake for 2 hours.

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

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

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

What each ingredient does

Mutton loin
Forms the main body of the pie, becoming tender and savoury as it cooks.
Mutton kidneys
Add rich, deep flavour and a softer texture to the meat.
Eschalots
Add a mild sweetness and aromatic depth to the seasoned meat.
Pastry
Encloses the filling and browns in the oven to form the crust.

The step that matters

Adding a little water for the gravy. Too little liquid leaves the meat dry as it bakes for a long time, while the right amount keeps the cutlets moist and forms a gravy under the crust.

“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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