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Hashed Mutton a Da Bourgeoise

A hash of leftover roast mutton cooked with butter and gravy, served with soft poached eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 3,781 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Hashed Mutton a Da Bourgeoise

Ingredients

Directions

Prepare the mutton

  1. Remove the skin and coarse fibers from the leftover mutton.

  2. Chop the meat into small, thin pieces.

  3. Place the chopped mutton in a saucepan.

Warm and serve

  1. Add a few spoonfuls of cullis and ½ cup of butter to the saucepan.

  2. Warm the mixture gently, ensuring it does not boil.

  3. Serve the hashed mutton with soft poached eggs around it.

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

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

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

    Shared aroma: decanal (soap, orange peel).

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

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

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

What each ingredient does

Leftover roast leg of mutton
Provides the main meat and savory flavor of the hash.
Cullis
Adds moisture and concentrated meaty flavor to the chopped meat.
Butter
Adds richness and a smooth, moist texture as it warms with the meat.
Soft poached eggs
Add richness and a soft, creamy contrast when broken over the hash.

The step that matters

Warm the mixture gently, ensuring it does not boil. High heat toughens and dries the proteins in meat and can cause the butter to separate and turn greasy. Gentle warming keeps the hash moist and tender while it heats through.

“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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