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Pasty of Beef or Mutton

A baked pastry filled with marinated beef or mutton and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Pasty of Beef or Mutton

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the meat

  1. Beat the meat well with a rolling pin.

  2. Rub the meat with sugar.

  3. Pour port wine and vinegar over the meat.

  4. Let the meat marinate for five days and nights.

  5. Wash the meat thoroughly and dry it thoroughly.

Season and assemble

  1. Season the meat with pepper, Jamaica pepper, nutmeg, and salt.

  2. Place the meat in a dish and spread butter over the meat.

  3. Create a crust around the edges and cover with a thick top crust.

Bake and make gravy

  1. Bake in a slow oven at 300°F (150°C).

  2. Set the bones in a pan with just enough water to cover them.

  3. Add port, pepper, and salt for 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. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  3. Port wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  4. Port wine + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,499 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Beef + port winetop 13% of all pairs
    Smell alikemoderate
    Cooked together626 recipes

    Shared aroma: sotolon (curry, maple).

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

What each ingredient does

Beef or mutton
Provides the main meat that becomes tender during the long marinating and slow baking.
Sugar
Adds sweetness and helps the meat brown during slow baking.
Port wine
Adds sweetness and depth of flavour to the meat and the gravy.
Vinegar
Adds acidity that helps break down the meat's surface during marinating.
Butter
Adds fat and richness, keeping the meat moist as it bakes.

The step that matters

Let the meat marinate for five days and nights. The acidic port and vinegar mixture slowly softens tough muscle fibres. Too short a time leaves the meat firm, while the full marinating period lets the flavour penetrate deeply.

Swap the nutmeg

How well each one fits the dish's main ingredients (beef, sugar, port wine, vinegar, butter, pepper):

  1. Cinnamonfits better
  2. Tarragonfits better
  3. Clovefits about as well
  4. Nutmegthe original

Fit is the average pairing score against beef, sugar, port wine, vinegar, butter, 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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