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Mutton , Hashed

A stew of sliced roast mutton simmered with onions, parsley, pickled walnut, and a sauce of consommé, flour, ketchup, lemon, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Mutton , Hashed

Ingredients

Directions

Make the sauce

  1. In a stewpan, melt the butter over medium heat.

  2. Add the chopped onions, parsley, and pickled walnut; fry for 2 minutes.

  3. Stir in the flour until smooth.

  4. Gradually add the consommé and bring to a boil; then simmer gently for 15 minutes.

  5. Strain the mixture, then add the ketchup, lemon juice, and coarse sea salt.

Cook and serve

  1. Add the mutton to the stewpan and simmer gently for 45 minutes.

  2. Serve in an entree dish with fried croutons of toast.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Parsley + walnuttop 7% of all pairs
    Smell alikestrong
    Cooked together865 recipes

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

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

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

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

What each ingredient does

Roast leg of mutton
Provides the meat that is gently simmered until tender in the sauce.
Flour
Thickens the butter and consommé into a smooth sauce.
Consommé
Forms the liquid base of the sauce, adding savoury flavour.
Butter
Carries the onions and fries them gently, adding richness.
Onions
Soften in butter and add sweetness and savoury depth to the sauce.
Pickled walnut
Adds a sharp, tangy note that contrasts with the rich meat.

The step that matters

Thickening the flour into the butter and consommé. Flour must be stirred until smooth before the liquid is added, and the consommé added gradually, so lumps do not form. Bringing it to a boil and then simmering lets the starch swell and thicken the sauce evenly.

Swap the onion

How well each one fits the dish's main ingredients (mutton, butter, parsley, walnut, flour, mushroom, lemon):

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

Fit is the average pairing score against mutton, butter, parsley, walnut, flour, mushroom, lemon. 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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