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Uncooked Mutton Minced

A minced mutton dish simmered with bacon, gravy, butter, peas, lettuce, and onion, served over rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lettuce and peas match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,293 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Uncooked Mutton Minced

Ingredients

Directions

Prepare the mutton

  1. Cut 2 pounds from a leg of mutton, remove the fat, and finely chop it with 2 slices of bacon.

  2. Season the chopped mutton with pepper and coarse sea salt, then place it in a saucepan with 1 cup of gravy and 6 ounces of butter.

Stew

  1. Chop 3 young lettuces and add 1 quart of young peas and 1 chopped onion to the saucepan.

  2. Stir all together over gentle heat until hot, then cover the saucepan and let it stew gently for 3 hours.

Serve

  1. Serve in a hot dish, surrounded by well-cooked rice.

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. Lettuce + peastop 5% of all pairs
    Smell alikestrong
    Cooked together1,293 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Lettuce + oniontop 8% of all pairs
    Smell alikestrong
    Cooked together3,562 recipes

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

  3. Pepper + lettucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,037 recipes

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

  4. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Peas + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together5,460 recipes

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

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

What each ingredient does

Leg of mutton
Provides the meat that becomes tender and rich after long, gentle stewing.
Bacon
Adds fat and savoury flavour that carries through the stewed mince.
Butter
Adds fat and richness, helping keep the mince moist during slow cooking.
Gravy
Supplies liquid and savoury depth for the stew.
Young peas
Add sweetness and fresh green flavour to the stew.
Young lettuces
Soften during stewing and add moisture and mild vegetable flavour.

The step that matters

Stewing gently for 3 hours. Low, covered heat lets the connective tissue in the mutton break down slowly, making it tender. Too much heat can toughen the meat and dry out the mince.

Swap the lettuce

How well each one fits the dish's main ingredients (mutton, pepper, butter, peas, onion):

  1. Potatofits better
  2. Leekfits better
  3. Asparagusfits better
  4. Lettucethe original

Fit is the average pairing score against mutton, pepper, butter, peas, onion. 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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