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To Hash Mutton

A savory hash of thinly sliced roasted mutton sautéed with onions, gravy, walnut ketchup, browning sauce, lemon pickle, and seasoned with salt and cayenne pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Ketchup and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

To Hash Mutton

Ingredients

Directions

  1. In a stewpan, melt the butter and sauté the sliced onions until soft.

  2. Add the gravy and let it stew for about 10 minutes.

  3. Stir in the mutton, walnut ketchup, browning sauce, and lemon pickle, then bring to a boil for 3 to 4 minutes, shaking the pan occasionally.

  4. Season with salt and cayenne pepper, then serve hot without thickening the sauce.

  5. Garnish with red cabbage.

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. Ketchup + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  3. Walnut + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together2,149 recipes

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Walnut + peppertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,039 recipes

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

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

What each ingredient does

Mutton
Provides the main meat and body of the hash, held in a savoury sauce.
Onions
Soften and sweeten as they cook in butter, adding depth to the sauce.
Gravy
Supplies the liquid base and savoury flavour that the hash simmers in.
Walnut ketchup
Adds a dark, tangy, savoury note that deepens the sauce.
Butter
Adds richness and carries the flavour of the onions.

The step that matters

Boiling the mutton in the sauce. Boiling for only 3 to 4 minutes with occasional shaking is enough to heat the meat through and blend flavours. Longer or harder boiling can toughen the meat and reduce the sauce too much, so keep the heat controlled.

Swap the lemon

How well each one fits the dish's main ingredients (mutton, onion, butter, walnut, ketchup, sauce, pepper):

  1. Lemonthe original
  2. Limefits about as well
  3. Avocadofits about as well
  4. Coconutfits about as well

Fit is the average pairing score against mutton, onion, butter, walnut, ketchup, sauce, pepper. 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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