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Hashed Mutton A-LA-bourgeois

A hash of leftover roasted mutton, cullis, butter, served with poached eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 3,781 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Hashed Mutton A-LA-bourgeois

Ingredients

Directions

Prepare the meat

  1. Remove the shin and coarse fibers from the leftover mutton.

  2. Cut the meat into small, thin pieces and place them in a saucepan.

Warm the hash

  1. Add a few spoonfuls of cullis and ¼ cup of butter to the meat.

  2. Warm the mixture gently, ensuring it does not boil.

Serve

  1. Serve with poached eggs arranged around the hash.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Mutton + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together1,648 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Leftover roasted leg of mutton
Provides the main body and chewy texture of the hash.
Cullis
Adds concentrated meaty flavor and moisture to the meat.
Butter
Adds richness and fat, helping the meat taste rounder and feel silkier.
Poached eggs
Add soft, runny yolk that enriches the dish when broken into the hash.

The step that matters

Warm the mixture gently, ensuring it does not boil.. Butter and cullis can separate or turn greasy when overheated, and gentle heat keeps the meat tender and the sauce smooth rather than tough or broken.

“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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