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To Dress Mutton Rumps and Kidney

A dish of mutton rumps and kidneys dressed with egg yolk, breadcrumbs, spices, and fried, served with rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

To Dress Mutton Rumps and Kidney

Ingredients

Directions

Prepare the rumps

  1. Stew the mutton rumps in good mutton gravy for 30 minutes, then remove and let cool.

  2. Strain the gravy to remove fat, then add boiled rice, onion with cloves, and mace; boil until the rice thickens.

  3. Wash the rumps with beaten egg yolks, then coat with bread crumbs, pepper, salt, parsley, thyme, and lemon peel.

Cook and serve

  1. Fry the rumps in butter until golden brown.

  2. Lard the kidneys and roast them in a Dutch oven.

  3. Drain excess grease from the fried rumps before serving.

  4. Warm the rice in the pan after clearing it of fat.

  5. Serve the rice on a dish, arrange the rumps around it with narrow ends towards the center, and place the kidneys in between.

  6. Garnish with halved hard-boiled eggs or assorted pickles.

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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  5. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

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

What each ingredient does

Mutton rumps
Stewing in gravy cooks them through, and the coating then forms a crisp, browned crust when fried.
Boiled rice
Thickens the strained gravy into a binding sauce that clings to the dish.
Egg yolks
Act as a sticky wash that helps the bread crumbs adhere to the rumps.
Bread crumbs
Form a coating that browns and crisps when the rumps are fried in butter.
Kidneys
Roasting firms and browns the meat, giving a contrasting texture alongside the rumps.

The step that matters

Strain the gravy and boil the rice until it thickens. Fat left in the gravy keeps the sauce greasy and thin, while rice thickens as its starch swells and gelatinizes in the liquid. Skimming first lets the sauce set smoothly.

Swap the mace

How well each one fits the dish's main ingredients (mutton, rice, onion, clove, egg, bread, pepper):

  1. Turmericfits better
  2. Nutmegfits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against mutton, rice, onion, clove, egg, bread, 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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