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Hashed Mutton D LA Bourgeoise

A dish of leftover mutton chopped and cooked with butter and stock, served with soft poached eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Hashed Mutton D LA Bourgeoise

Ingredients

Directions

Prepare the mutton

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

  2. Chop the mutton into small, thin pieces and place them in a saucepan.

Warm and serve

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

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

  3. Serve the hashed mutton with soft poached eggs arranged 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 + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

  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. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. 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, whose small chopped pieces form the body of the hash.
Butter
Adds fat and richness, coating the meat and giving the hash a smooth, rounded flavour.
Cullis (or stock)
Adds moisture and savoury depth, keeping the chopped meat from drying out as it warms.
Soft poached eggs
Add richness when their runny yolks mix into the warm meat and butter.

The step that matters

Warming gently without boiling. Boiling toughens meat proteins and can make the butter separate and turn greasy, so the hash stays tender and smooth only when heated slowly.

“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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