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Sauce for Hashes of Mutton or Beef

A savory sauce for mutton or beef hash made with mustard, oil, vinegar, spices, and a roux.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Sauce for Hashes of Mutton or Beef

Ingredients

Directions

Prepare the seasoning

  1. In a bowl, mix mustard, pepper, salt, salad oil, and vinegar until smooth.

  2. Pass the mixture through a sieve.

Make the gravy

  1. In a stew‑pan, combine chopped bones and fragments of meat with boiling water, black pepper, allspice, parsley, celery, and herbs.

  2. Cover and simmer for 30 minutes.

Finish the sauce

  1. In another pan, fry the onion in butter over medium heat until slightly colored.

  2. Stir in enough flour to form a stiff paste.

  3. Gradually mix in the gravy from the bones.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Mustard + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,169 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Mustard + allspicetop 2% of all pairs
    Smell alikestrong
    Cooked together1,928 recipes

    Shared aroma: methyleugenol (clove, spice).

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

What each ingredient does

Mustard
Helps bind the oil and vinegar into a smooth mixture and adds sharp flavour.
Salad oil
Adds richness and a smooth, silky body to the sauce.
Vinegar
Adds acidity that sharpens and balances the fat.
Butter
Adds richness and a rounded flavour when cooked with the onion.
Flour
Thickens the liquid into a smooth sauce as it cooks with the gravy.
Onion
Adds savoury sweetness and aroma once lightly coloured in butter.

The step that matters

Gradually mix in the gravy from the bones. Flour forms a stiff paste that clumps when liquid is poured in all at once. Adding the gravy slowly and stirring lets the starch disperse evenly, giving a smooth, thickened sauce.

Swap the onion

How well each one fits the dish's main ingredients (mustard, pepper, vinegar, allspice, parsley, celery, lemon):

  1. Horseradishfits better
  2. Shallotfits better
  3. Broccolifits better
  4. Onionthe original

Fit is the average pairing score against mustard, pepper, vinegar, allspice, parsley, celery, lemon. 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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