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House-lamb Steaks, White

Stewed lamb steaks cooked in milk and water, finished in veal gravy with mushroom powder, cream, flour, and white mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

House-lamb Steaks, White

Ingredients

Directions

Stew the lamb

  1. Stew the house lamb steaks in milk and water until very tender.

  2. Add a bit of lemon peel, salt, pepper, and mace while stewing.

Make the gravy

  1. Prepare veal gravy.

  2. Place the tender steaks into it.

  3. Mix mushroom powder, cream, and a little flour in a bowl.

  4. Shake the steaks in the mixture.

  5. Stir.

  6. Heat until hot but do not boil.

Finish and serve

  1. Just before serving, add a few white mushrooms.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + mushroomtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,231 recipes

    Shared aroma: 1-hexanal (fruit).

  5. Lamb + mushroomtop 12% of all pairs
    Smell alikemoderate
    Cooked together450 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

House-lamb steaks
Provide the main meat, which becomes tender through long gentle stewing.
Milk
Helps tenderize the lamb and adds a mild, rich body to the cooking liquid.
Cream
Adds richness and a smooth, silky texture to the gravy.
Flour
Thickens the gravy and helps the coating cling to the steaks.
Mushroom powder
Adds deep, earthy mushroom flavor to the gravy.
White mushrooms
Add fresh texture and mild earthy flavor just before serving.

The step that matters

Heat until hot but do not boil. Cream-based sauces can curdle or separate when boiled. Gentle heating keeps the gravy smooth and the flour-thickened sauce stable.

Swap the mace

How well each one fits the dish's main ingredients (lamb, milk, lemon, pepper, veal, mushroom, cream):

  1. Parsleyfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against lamb, milk, lemon, pepper, veal, mushroom, cream. 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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