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Mouton Au Macaroni

A baked mutton and macaroni dish flavored with curry and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Mouton Au Macaroni

Ingredients

Directions

Prepare the macaroni

  1. Boil the macaroni in salted boiling water until just tender, about 20 minutes.

  2. Drain the macaroni and set it aside to cool.

  3. Cut the macaroni into ½‑inch bits.

Make the mixture

  1. Chop the cold mutton.

  2. Mix the chopped mutton with 1 ounce of butter, curry powder, salt, 1 beaten egg, and milk.

  3. Mix the macaroni lightly with the mutton.

Shape and bake

  1. Butter a pie plate or baking sheet.

  2. Form the mixture into a neat oval shape in the center of the plate.

  3. Spread ½ ounce of butter over the top of the formed mixture.

  4. Place the plate in the oven.

  5. Cover the mixture with a beaten egg seasoned with a pinch of salt and 2 pinches of curry powder.

  6. Scatter breadcrumbs over the top.

  7. Bake until brown, about 5 to 10 minutes.

Serve

  1. Remove the dish carefully from the oven and transfer it to a serving dish.

  2. Garnish with parsley.

  3. Serve.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Milk + muttontop 19% of all pairs
    Smell alikemoderate
    Cooked together814 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Eggs
Bind the mutton and macaroni together and set the topping as it cooks.
Macaroni
Adds starchy bulk and body, giving the mixture a soft, sliceable texture.
Mutton
Provides the main savoury meat flavour and bulk of the dish.
Butter
Adds richness and helps the top brown in the oven.
Milk
Adds moisture and softness to the mixture.

The step that matters

Bake until brown. Baking time is short and the top can scorch or dry out quickly, so watch it closely. The egg topping and butter set and brown through heat, so the surface should colour before the inside dries.

“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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