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Chopped Cold Meat with Rice

A dish of chopped cold meat served with a seasoned rice mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Chopped Cold Meat with Rice

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Season the chopped cold meat with gravy.

  2. Place the seasoned meat on a platter.

Make the rice mixture

  1. In a bowl, mix cold rice with milk, 1 egg, pepper, and coarse sea salt.

  2. If the rice is insufficient, add powdered bread crumbs.

  3. Spread the rice mixture thickly around the platter.

Bake

  1. Heat in the oven at 350°F (175°C) until warmed and browned.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

  4. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Meat + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

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

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

What each ingredient does

Cold meat
Forms the main body of the dish, carrying the flavour of the gravy.
Cold rice
Forms the bulk of the topping, giving it body once baked.
Egg
Binds the rice mixture so it holds together when heated.
Milk
Adds moisture to the rice, keeping it from drying out in the oven.
Powdered bread crumbs
Absorbs liquid and adds structure to the rice mixture if more body is needed.

The step that matters

Spread the rice mixture thickly around the platter. A thick layer of rice mixture insulates the meat and helps the topping heat through and brown evenly, while a thin layer can dry out or scorch before it warms.

“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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