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Mutton Patties, a LA Windsor

A savory patty made from mutton, butter, bread crumbs, eggs, and fried in hog's lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Mutton Patties, a LA Windsor

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 mutton

  1. Preheat the stove to 400°F (200°C).

  2. Spread a sauté pan with butter.

  3. Fill the pan two inches deep with the mutton mixture.

  4. Cover the mixture with a circular piece of buttered paper.

  5. Let the mixture cool completely.

  6. Turn the mixture out onto a sheet of paper.

  7. Cut out circular shapes using a tin cutter about 1.5 inches in diameter.

Coat and shape

  1. Roll the cutouts in fine fresh bread crumbs.

  2. Dip the rolled cutouts in beaten egg.

  3. Coat the cutouts again with bread crumbs.

  4. Roll the bread crumbs on the timbales.

  5. Pat the bread crumbs on the timbales.

  6. Make a slight incision in the center of each with a smaller cutter, about 1 inch in diameter.

Fry and drain

  1. Heat hog's lard in a deep frying pan until hot.

  2. Carefully place the timbales in the hot lard.

  3. Fry the timbales until bright yellow.

  4. Drain the fried timbales on a cloth.

  5. Remove the timbales with a fork.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Mutton + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Mutton
Forms the main body of the patty and gives it its savory flavor.
Butter
Adds richness and helps keep the pan surface from sticking.
Fresh bread crumbs
Form a crisp, golden coating that protects the patty while it fries.
Eggs
Bind the bread crumb coating so it adheres to the patty.
Hog's lard (for frying)
Conducts heat for frying, producing a crisp, browned exterior.

The step that matters

Let the mixture cool completely before cutting. A cooled, set mixture holds its shape when cut and coated. Cutting it warm makes it soft and crumbly, so the rounds can break or lose their form during breading and frying.

“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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