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Cold Meat Pudding

A pudding made with cold mutton, rabbit, or beef, flour, parsley, onion, milk, egg, and spices, baked or steamed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Cold Meat Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. In a bowl, mix the flour, chopped parsley, chopped onion, salt, pepper, nutmeg, beaten egg, and milk until smooth.

  2. Cut the meat into small pieces and add it to the mixture.

Bake or steam

  1. Butter a pudding dish well and pour the mixture in.

  2. Bake at 400°F (200°C) for about 30 minutes.

  3. Alternatively, pour the mixture into a buttered bowl, cover with buttered paper, and steam for 1 hour.

  4. Turn out and serve with gravy over or around it.

  5. Turn out and serve with brown sauce.

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 + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 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

Eggs
Binds the mixture and helps it set firm when baked or steamed.
Flour
Thickens the batter so it holds the meat and sets into a sliceable pudding.
Milk
Loosens the batter and adds moisture so the pudding stays tender.
Cold mutton, rabbit, or beef
Provides the main meat filling and savoury flavour.

The step that matters

Adding the meat to the batter. The batter must be smooth and evenly mixed before the meat goes in, so the egg and flour can set around the pieces rather than leaving loose, watery or unevenly bound areas.

Swap the onion

How well each one fits the dish's main ingredients (mutton, flour, parsley, milk, egg, pepper, nutmeg):

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

Fit is the average pairing score against mutton, flour, parsley, milk, egg, pepper, nutmeg. 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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