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A Mould of Cold Meat

A cold meat loaf made from a rissole mixture, egg, and breadcrumbs, baked and served with gravy and toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

A Mould of Cold Meat

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Grease a basin and line it with brown breadcrumbs.

  3. Mix the rissole mixture with the egg for binding.

Bake

  1. Fill the basin with the mixture and cover with greased paper.

  2. Bake for about 30 minutes.

Serve

  1. Serve with good gravy poured around and sippets of toasted bread.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Rissole mixture
Forms the main body of the loaf, setting as it cooks in the basin.
Egg
Binds the mixture so the loaf holds together when sliced.

The step that matters

Mix the rissole mixture with the egg for binding. The egg sets when heated and gathers the loose meat and filling into one mass. Without enough binding, the loaf can crumble when it is cut, especially once it is cold.

“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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