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To Dress Mutton Rumps and Kidney

A dish of stewed mutton rumps and kidneys served with rice, coated in breadcrumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

To Dress Mutton Rumps and Kidney

Ingredients

Directions

Stew the rumps

  1. Stew the mutton rumps in good mutton gravy for 30 minutes, then remove and let cool.

  2. While the rumps are stewing, lard the kidneys and roast them in a Dutch oven.

Make the rice

  1. Strain the gravy to remove fat, then add boiled rice, onion stuffed with cloves, and mace; boil until the rice thickens.

  2. Warm the rice in the pan after clearing it of fat.

Coat and fry

  1. Wash the rumps with beaten egg yolks, then coat with bread crumbs, pepper, salt, parsley, thyme, and lemon peel.

  2. Fry the rumps in butter until golden brown.

  3. Drain excess grease from the fried rumps before serving.

Serve

  1. Arrange the rice on a dish, place the rumps around it with narrow ends towards the center, and add the kidneys in between.

  2. Garnish with hard-boiled eggs cut in half or assorted pickles.

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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 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 rumps
Stewing makes them tender, and frying in butter then gives them a golden, crisp coating.
Egg yolks
Beaten yolks act as a binder so the bread crumb coating sticks to the rumps.
Bread crumbs
Form a crisp, browned crust when fried in butter.
Boiled rice
Thickens the strained gravy as it boils, forming the base for serving.
Butter
Conducts heat for frying and promotes browning and rich flavour on the coated rumps.
Kidneys
Larding adds fat to the lean meat, keeping the kidneys moist while they roast.

The step that matters

Boil the rice until it thickens. Rice releases starch as it cooks in the gravy, which thickens the liquid. Stop the boil too early and the gravy stays thin; too long and the rice breaks down into a paste.

Swap the mace

How well each one fits the dish's main ingredients (mutton, rice, onion, clove, egg, bread, pepper):

  1. Turmericfits better
  2. Nutmegfits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against mutton, rice, onion, clove, egg, bread, 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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