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House-lamb Steaks White

Lamb steaks simmered in milk and water, then finished in a creamy mushroom sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

House-lamb Steaks White

Ingredients

Directions

Make the lamb

  1. Stew the lamb steaks in milk and water until very tender, adding lemon peel, salt, pepper, and mace.

  2. Prepare veal gravy and add the steaks to it.

Finish and serve

  1. Mix mushroom powder, cream, and flour.

  2. Shake the steaks in this mixture.

  3. Stir and heat until hot, then add white mushrooms just before serving.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  3. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

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

  4. Milk + mushroomtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,231 recipes

    Shared aroma: 1-hexanal (fruit).

  5. Lamb + mushroomtop 12% of all pairs
    Smell alikemoderate
    Cooked together450 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Lamb steaks
The main protein, which becomes tender through slow stewing in liquid.
Cream
Adds richness and a smooth, silky body to the sauce.
Flour
Thickens the cream mixture so it coats the steaks.
Veal gravy
Provides the savoury base liquid that the steaks are finished in.
White mushrooms
Add texture and earthy flavour to the finished dish.

The step that matters

Stir and heat until hot, then add white mushrooms just before serving. Heating the thickened cream sauce too hard or too long can cause it to separate or thicken unevenly. Adding mushrooms at the end keeps them tender and firm rather than overcooked and watery.

Swap the mace

How well each one fits the dish's main ingredients (lamb, milk, lemon, pepper, veal, mushroom, cream):

  1. Parsleyfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against lamb, milk, lemon, pepper, veal, mushroom, cream. 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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