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Mikced Mutton

A sauce of butter, onion, parsley, herbs, flour, and stock, mixed with minced mutton and served with poached eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Onion and parsley are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Mikced Mutton

Ingredients

Directions

Make the sauce

  1. Melt butter in a pan and fry chopped onion, parsley, and herbs until soft.

  2. Stir in flour and mix with water or stock to create a sauce.

  3. Add enough stock to achieve desired consistency.

Finish and serve

  1. Incorporate minced mutton into the sauce and warm through without boiling.

  2. Serve topped with poached eggs.

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. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Parsley + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Butter
Fat that softens the onion and herbs and carries their flavour into the sauce.
Onion
Provides sweetness and savoury base flavour as it softens in the butter.
Flour
Thickens the stock and water into a smooth sauce that coats the mutton.
Mixed sweet herbs
Adds aromatic, herbal flavour to the sauce.
Cold boiled or roast mutton
Main protein that gives the dish its meaty body and flavour.
Poached eggs
Add richness and a soft, runny yolk that enriches the sauce when broken.

The step that matters

Incorporate minced mutton into the sauce and warm through without boiling. Boiling toughens cooked meat proteins and can make the mutton dry and chewy, and it can also cause the flour-thickened sauce to break or thin. Gentle heat keeps the meat tender and the sauce smooth.

Swap the onion

How well each one fits the dish's main ingredients (butter, parsley, flour, mutton, egg):

  1. Shallotfits better
  2. Leekfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against butter, parsley, flour, mutton, egg. 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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