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Pound Minced Meat

A boiled meat pudding made with minced meat, milk, stock, butter, breadcrumbs, cheese, eggs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Pound Minced Meat

Ingredients

Directions

Make the mixture

  1. In a bowl, combine the minced meat, milk with baking soda, stock, butter, pepper, and salt.

  2. Stir in the beaten eggs, then add breadcrumbs and cheese. Mix well but do not overmix to prevent curdling.

Cook and serve

  1. Butter a mold and pour the mixture into the mold.

  2. Cover and boil for 45 minutes.

  3. Turn out onto a hot dish and pour gravy over the pudding.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Meat + hamtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Ham + cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together303 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Minced meat
Forms the body of the pudding, giving it a firm, sliceable structure when cooked.
Eggs
Bind the mixture and set as it cooks, holding the pudding together.
Breadcrumbs
Absorb liquid and soften the texture, keeping the pudding moist.
Milk
Adds moisture and tenderness to the mixture.
Stock
Adds savoury flavour and moisture to the meat.

The step that matters

Mix well but do not overmix. Overmixing the egg-containing mixture can cause it to curdle, so stir only until the ingredients are evenly combined.

“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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