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Mutton, Hashed

A stew of sliced mutton simmered with onions, parsley, pickled walnut, and catsup, served with fried toast croutons.

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. Add the consommé and bring to a boil, then simmer gently for 15 minutes.

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

Cook and serve

  1. Return the mutton to the stewpan and simmer very 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 cooked meat that is gently heated through in the sauce.
Butter
Fat that starts the base, carrying the onion flavour and helping the flour cook smoothly.
Flour
Thickens the consommé into a sauce once cooked briefly with the butter.
Consommé
Clear stock forming the liquid of the hash, giving it savoury body.
Onions
Add sweetness and aroma as they soften in the butter.
Pickled walnut
Adds sharp, tangy flavour that cuts through the rich meat.

The step that matters

Simmer the mutton very gently. Vigorous boiling toughens meat proteins and can make the mutton dry and stringy, so keep the heat low while it heats through in the sauce.

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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