Name: To Hash Mutton, Beef, &C.
Ingredients: Meat (mutton or beef); Sauce (as per receipt 305 or 401)

Why it works: Meat and sauce are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 2,167 recipes. The science ↓

To Hash Mutton, Beef, &C.

Ingredients

Meat (mutton or beef)
Sauce (as per receipt 305 or 401)

Directions

Cut the meat into slices about ¼ inch thick, trimming off sinews, skin, and gristle.
Prepare your sauce to warm the meat in.
Add the meat to the sauce and let it simmer gently until thoroughly warm.
Do not let it boil, as this will make the meat tough.

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.

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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.

Meat + saucetop 22% of all pairs

Smell alikelow

Cooked together2,167 recipes

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

Meat Croquettes52 recipes

Meatballs37 recipes

Mince Meat37 recipes

Meat Cakes35 recipes

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To Hash Mutton, Beef, &C.