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Mutton Rumps Marinaded

Marinated mutton rumps coated in breadcrumbs and fried in boiling lard, served with cullis sauce and ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Mutton Rumps Marinaded

Ingredients

Directions

Prepare

  1. Clean and cut the mutton rumps to equal lengths.

  2. Marinate the rumps in a pan overnight.

Cook

  1. Sear the rumps in butter until nearly cooked.

  2. Let them cool on a dish.

  3. Brush the rumps with the yolk of the egg and coat with breadcrumbs.

  4. Fry gently in boiling lard until fully cooked and golden.

  5. Drain excess oil and serve with well-seasoned cullis sauce mixed with catchup.

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. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

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

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Mutton + saucetop 25% of all pairs
    Smell alikelow
    Cooked together1,087 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  5. Mutton + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together1,648 recipes

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

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

Mutton rumps
The main protein; cutting to equal lengths helps them cook evenly.
Egg yolk
Brushed on the rumps so the breadcrumbs adhere to the surface.
Breadcrumbs
Form a crisp, golden coating when fried in lard.
Boiling lard
Fries the coating to browning and crispness while cooking the meat through.
Butter
Browns the surface of the rumps during the initial searing.

The step that matters

Fry gently in boiling lard until fully cooked and golden. Frying gently lets the interior cook through while the breadcrumb coating browns. Too much heat can burn the crumbs before the meat is fully cooked inside.

“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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