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Mutton Pissoles

Mutton Pissoles are small rolls of chopped mutton, beef suet, and boiled rice, fried and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Mutton Pissoles

Ingredients

Directions

Prepare

  1. Mix the chopped mutton, beef suet, boiled rice, salt, and pepper in a bowl.

  2. Shape the mixture into small rolls or any desired shapes.

  3. Coat each roll in breadcrumbs.

Fry and serve

  1. Heat fat in a pan and fry the rolls until they are a nice brown color.

  2. Serve with gravy poured around them and some in a tureen.

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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  2. Mutton + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

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

  3. Beef + ricetop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 recipes

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

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

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

  5. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

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

What each ingredient does

Mutton
Provides the main meat flavour and the body of the pissoles.
Beef suet
Adds fat that keeps the mixture moist and tender as it cooks.
Boiled rice
Binds the mixture and adds softness to the texture.
Breadcrumbs (in the method)
Form a crisp outer coating that browns when fried.

The step that matters

Frying the rolls until nicely brown. Frying in hot fat browns the breadcrumb coating through the Maillard reaction, giving flavour and colour. If the fat is too cool, the coating soaks up oil and turns greasy before it browns.

“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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