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Patties in Fried Bread

Bread pieces stuffed with seasoned minced meat or oysters, fried in dripping or lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Sage and lemon match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 887 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Patties in Fried Bread

Ingredients

Directions

Prepare the filling

  1. Season the sage leaves and onion with lemon peel, nutmeg, pepper, and salt.

  2. Add grated ham or tongue and moisten with gravy.

Fry and fill the bread

  1. Cut bread into 3-inch square or round pieces and fry until light brown in dripping or lard.

  2. Scoop out the inside of the bread, being careful not to pierce the bottom.

  3. Fill the bread with the prepared minced meat or oysters, place the tops on, and serve on a napkin.

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. Sage + lemontop 2% of all pairs
    Smell alikestrong
    Cooked together887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Sage + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together642 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Loaf of bread
Forms the crisp shell that holds the filling and browns when fried.
Clarified beef dripping or fine lard
Conducts heat to fry the bread evenly, giving a golden, crisp crust.
Good gravy
Moistens the ham or tongue and adds savoury depth and juiciness to the filling.
Grated lean ham or tongue
Supplies a salty, meaty flavour that seasons the filling.
Minced meat
Makes up the main savoury filling, giving the patty its substance and richness.
Onion
Adds aroma and a mild savoury sweetness to the seasoned filling.

The step that matters

Scoop out the bread without piercing the bottom. The base of the fried shell is what keeps the filling contained. A pierced bottom lets the moist filling leak out and weakens the structure, so the shell should stay intact while the crumb is removed.

Swap the onion

How well each one fits the dish's main ingredients (sage, lemon, nutmeg, pepper, ham, bread, beef):

  1. Carrotfits better
  2. Spinachfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against sage, lemon, nutmeg, pepper, ham, bread, beef. 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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