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Mutton — Continued

A mutton hash simmered in water with Harvey's sauce, salt, pepper, and served with toast snippets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mutton — Continued

Ingredients

Directions

Prepare

  1. In a pot, combine 1 pint of cold water and bring to a boil, stirring until thickened.

  2. Strain the liquid into a clean saucepan and add the prepared pieces of mutton.

Season and simmer

  1. Pour in a small amount of Harvey's sauce and season with salt and pepper.

  2. Let it simmer on low heat.

Serve

  1. Serve the hash on a hot dish garnished with toast snippets.

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. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

  2. Mutton + saucetop 25% of all pairs
    Smell alikelow
    Cooked together1,087 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  3. Sauce + peppertop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and pepper barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Mutton
Provides the meat that forms the main body and chewy texture of the hash.
Harvey's sauce
Adds a tangy, savoury depth of flavour to the liquid.

The step that matters

Simmer on low heat. Gentle, low heat lets the mutton warm through and soften slowly. Boiling hard would toughen the meat fibres and can make the liquid cloudy and the texture uneven.

“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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