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Mutton Patties, a LA Windsor

Mutton patties made with mutton filling, 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

Prepare the filling

  1. Preheat the stove-fire for five minutes.

  2. Spread butter in a sauté pan.

  3. Add the mutton filling to the pan.

  4. Cover the filling with buttered paper.

  5. Allow the mixture to cool completely.

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

Shape and coat

  1. Cut out circular shapes using a tin cutter (1.5 inches in diameter).

  2. Roll the cutouts in fine bread crumbs.

  3. Dip the crumb-coated cutouts in beaten egg.

  4. Coat again with bread crumbs.

  5. Smooth the crumbs on the timbales by rolling and patting them.

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

Fry and serve

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

  2. Carefully immerse the timbales in the lard and fry until bright yellow.

  3. Drain the fried patties on a cloth.

  4. Remove the patties carefully 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 filling
Forms the savory core of each patty, cooled so it holds its shape when cut.
Butter
Adds richness and flavor to the filling as it cooks in the pan.
Fresh bread crumbs
Form a crisp outer coating that browns during frying.
Eggs
Bind the crumb coating so it sticks to the patties.
Hog's lard (for frying)
Conducts heat to fry the coated patties until golden and crisp.

The step that matters

Allow the mixture to cool completely. A warm or soft filling will not hold its shape when cut into circles and can break apart or leak during crumbing and frying. Full cooling lets the mixture firm up so the cutouts stay intact.

“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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