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Mutton Rumps and Kidney

A stew of mutton rumps and kidneys served with rice, gravy, and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Mutton Rumps and Kidney

Ingredients

Directions

Prepare the rumps

  1. Stew the mutton rumps in good mutton gravy for 30 minutes.

  2. Remove the rumps and let them cool.

  3. Strain the gravy to remove fat, then add boiled rice, onion with cloves, and mace; boil until the rice thickens.

  4. Coat the rumps with beaten egg yolks, then sprinkle with bread crumbs, pepper, salt, parsley, thyme, and lemon peel.

Cook and serve

  1. Fry the rumps in butter until golden brown.

  2. Lard the kidneys and roast them in a Dutch oven.

  3. Drain excess grease from the fried rumps before serving.

  4. Warm the rice in the pan used for frying, then place it on a dish.

  5. Arrange the rumps around the rice with the narrow ends towards the middle, and place the kidneys in between.

  6. Garnish with hard-boiled eggs cut in half or assorted pickles.

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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

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

What each ingredient does

Mutton rumps
Stewing in gravy makes them tender, and the crumb coating then fries to a crisp golden crust.
Boiled rice
Thickens the strained gravy into a binding sauce-like base for the dish.
Egg yolks
Act as a binder that helps the bread crumb coating stick to the rumps.
Bread crumbs
Form a crisp, browned coating when the rumps are fried in butter.
Butter
Conducts heat for frying and promotes browning and rich flavour on the coating.

The step that matters

Fry the rumps in butter until golden brown. The egg-and-crumb coating browns quickly, so the heat must be controlled to brown the crust fully without scorching the butter or leaving the meat underdone.

Swap the mace

How well each one fits the dish's main ingredients (mutton, rice, onion, clove, egg, bread, pepper):

  1. Turmericfits better
  2. Nutmegfits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against mutton, rice, onion, clove, egg, bread, 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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