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Mutton Hashed Venison Fashion

A savory mutton hash simmered with kidney, shallot, carrot, liver, and flavored with red currant jelly and Port wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Flour and shallot match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,081 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Mutton Hashed Venison Fashion

Ingredients

Directions

Prepare

  1. Trim the skin and brown fat from the mutton slices.

  2. Season the mutton with salt, white pepper, and baked flour.

  3. In a small saucepan, combine the mutton and gravy.

  4. Add the chopped kidney, shallot, carrot, and sheep's liver.

Simmer and serve

  1. Place over low heat and let it simmer gently for 1.5 hours.

  2. Stir in the red currant jelly and Port wine.

  3. Serve immediately with a side of French beans.

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. Flour + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Shallot + carrottop 8% of all pairs
    Smell alikemoderate
    Cooked together803 recipes

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

  3. Shallot + port winetop 9% of all pairs
    Smell alikemoderate
    Cooked together380 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Shallot + red curranttop 9% of all pairs
    Smell alikestrong
    Cooked together49 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Red currant + port winetop 10% of all pairs
    Smell alikemoderate
    Cooked together118 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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 hash, becoming tender during the long, gentle simmer.
Baked flour
Lightly coats the mutton and thickens the gravy as it simmers.
Kidney
Adds a rich, savoury depth of flavour to the gravy.
Sheep's liver
Adds richness and deepens the savoury flavour of the gravy.
Red currant jelly
Adds sweetness and a touch of acidity that balances the rich meat.
Port wine
Adds sweetness and aromatic depth to the finished sauce.

The step that matters

Simmering gently over low heat. A gentle simmer lets the mutton become tender and the gravy thicken slowly. A rapid boil toughens meat proteins and can make the sauce break or reduce unevenly.

Swap the white pepper

How well each one fits the dish's main ingredients (mutton, flour, shallot, carrot, liver, red currant, port wine):

  1. Thymefits better
  2. Parsleyfits better
  3. Capersfits better
  4. White pepperthe original

Fit is the average pairing score against mutton, flour, shallot, carrot, liver, red currant, port wine. 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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