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Mutton Hashed Like Venison

A mutton hash simmered with port wine, Worcestershire sauce, and red currant jelly, served with toast or pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Port wine and shallot work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 380 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Mutton Hashed Like Venison

Ingredients

Directions

Make the sauce

  1. Combine the minced shallot, port wine, Liebig’s extract, Worcestershire sauce, red currant jelly, coarse sea salt, and hot water in a stewpan.

  2. Bring the mixture to a boil.

Cook and serve

  1. Add neat slices of mutton and simmer gently for 1 hour without boiling.

  2. Serve with toast, fried bread, or pastry.

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. Port wine + shallottop 9% of all pairs
    Smell alikemoderate
    Cooked together380 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Shallot + red curranttop 9% of all pairs
    Smell alikestrong
    Cooked together49 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Port wine + red curranttop 10% of all pairs
    Smell alikemoderate
    Cooked together118 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  4. Shallot + saucetop 14% of all pairs
    Smell alikemoderate
    Cooked together1,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Mutton + port winetop 17% of all pairs
    Smell alikemoderate
    Cooked together344 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

What each ingredient does

Cold mutton
Provides the main meat, which becomes tender as it simmers gently in the sauce.
Port wine
Adds sweetness and depth of flavour to the sauce as it reduces.
Red currant jelly
Adds sweetness and a fruity tang that balances the savoury meat and sauce.
Worcestershire sauce
Adds savoury, tangy depth that rounds out the flavour of the sauce.

The step that matters

Simmer without boiling. Keeping the liquid at a gentle simmer stops the mutton from toughening and the sauce from reducing too fast. Vigorous boiling tends to make meat fibres tight and dry.

“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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