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Mutton Patties, a LA Windsor

Mutton patties made from minced mutton, bread crumbs, eggs, and butter, fried in hog's lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Mutton Patties, a LA Windsor

Ingredients

Directions

Prepare the mutton

  1. Preheat the stove-fire for five minutes.

  2. Spread a little butter in a sauté pan.

  3. Fill the pan two inches deep with mutton.

  4. Cover the mutton with a circular piece of buttered paper.

  5. Let the covered mutton cool completely.

  6. Turn the cooled mixture onto a sheet of paper.

  7. Stamp circular shapes about 1.5 inches in diameter with a cutter.

Coat and shape

  1. Roll the shapes in fine fresh bread crumbs.

  2. Dip the crumb-coated shapes in beaten egg.

  3. Coat the egg-dipped shapes with bread crumbs again.

  4. Smooth the bread crumbs on the timbales by rolling and patting them.

  5. Place the timbales neatly on a dish.

  6. Stamp the center of each timbale with a smaller cutter, making a slight incision.

Fry and serve

  1. Carefully place the timbales in a deep frying pan half filled with hot hog's lard.

  2. Fry the timbales until bright yellow.

  3. Drain the fried timbales on a cloth.

  4. Remove the timbales carefully with a fork.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Mutton + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

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

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Mutton
Forms the main body of the patty, providing savoury flavour and a firm, sliceable texture when cooled.
Eggs
Beaten egg binds the bread crumb coating so it adheres and fries to a crisp, golden shell.
Fresh bread crumbs
Form a crisp, browned outer crust when fried in hot fat.
Butter
Adds richness and flavour to the pan and paper used in shaping the mutton.
Hog's lard
Frying fat that conducts heat evenly and browns the crumb coating.

The step that matters

Let the covered mutton cool completely. Cooling firms the mutton so the shapes hold their form when cut, coated and handled. Warm meat stays soft and can crumble or slump before frying.

“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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