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To Dress Lamb’s Fry

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lamb and parsley are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,322 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

To Dress Lamb’s Fry

Ingredients

Directions

  1. Skin the stones and split them. Lay them on a cloth to dry with the livers and sweetbreads.

  2. Dredge the meat well with flour.

  3. Heat the lard or dripping until boiling, then add the meat pieces.

  4. Once cooked, place the meat on a sieve to drain.

  5. Fry a good quantity of parsley until crispy.

  6. Arrange the meat in a dish, topping it with the fried parsley.

  7. Pour melted butter around the dish 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. Lamb + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,322 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

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

  5. Lamb + livertop 17% of all pairs
    Smell alikelow
    Cooked together145 recipes

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

Flour and butter 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

Swap the parsley

How well each one fits the dish's main ingredients (lamb, liver, flour, butter):

  1. Capersfits about as well
  2. Parsleythe original
  3. Nutmegfits less well
  4. Cinnamonfits less well

Fit is the average pairing score against lamb, liver, flour, butter. Candidates are from the same food group and used in at least 100 recipes.

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