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To Hash Mutton

A savory hash of roasted mutton, onions, and spices simmered in gravy and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Ketchup and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

To Hash Mutton

Ingredients

Directions

  1. In a stewpan, melt the butter and fry the sliced onions until soft.

  2. Add the gravy and let it stew for about 10 minutes.

  3. Stir in the mutton, walnut ketchup, browning sauce, and lemon pickle, then boil for 3 to 4 minutes, shaking the pan occasionally.

  4. Season with salt and cayenne pepper, then serve hot without thickening the sauce.

  5. Garnish with red cabbage.

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. Ketchup + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  3. Walnut + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together2,149 recipes

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Walnut + peppertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,039 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

Mutton
Provides the main body of the dish, warmed through in the sauce.
Onions
Soften in butter, adding sweetness and a savory base to the sauce.
Butter
Carries the frying of the onions and adds richness to the dish.
Good gravy
Forms the liquid that the mutton simmers in, giving moisture and savoriness.
Walnut ketchup
Adds a dark, tangy, savory depth of flavor to the sauce.

The step that matters

Boiling the mutton in the sauce. Boiling for only 3 to 4 minutes with occasional shaking warms the mutton through without toughening its meat or breaking down the sauce. Boiling too long can make the meat dry and tough.

Swap the lemon

How well each one fits the dish's main ingredients (mutton, onion, butter, walnut, ketchup, sauce, pepper):

  1. Lemonthe original
  2. Limefits about as well
  3. Avocadofits about as well
  4. Coconutfits about as well

Fit is the average pairing score against mutton, onion, butter, walnut, ketchup, sauce, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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