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Cold Meat Savoury Omelette

A baked omelette made with minced meat, flour, egg, milk, and optional suet and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cold Meat Savoury Omelette

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. Combine minced meat, pepper, and salt in a bowl.

  2. Mix flour, egg, and milk in another bowl to create a batter.

  3. Let the batter stand for 1 hour.

  4. After 1 hour, add the meat mixture, chopped suet, and herbs to the batter.

  5. Stir in the baking powder just before baking.

Bake and serve

  1. Grease and warm a pie dish, then pour in the mixture.

  2. Bake gently at 300°F (150°C) for 30 minutes.

  3. Turn out onto a dish and serve with plenty of good brown gravy.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Meat + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together2,703 recipes

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

  5. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Minced meat
Forms the savoury filling that is set within the batter.
Flour
Provides the structure that holds the batter together as it sets.
Egg
Binds the batter and helps it set firm when baked.
Milk
Adds moisture and makes the batter pourable and tender.
Baking powder
Releases gas in the batter, helping it rise and lighten as it bakes.

The step that matters

Stir in the baking powder just before baking. Baking powder starts releasing gas as soon as it is wet and loses lift if the batter waits too long. Adding it last, then baking promptly, keeps the rise strong.

“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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