Name: Mutton, Hashed, Plain
Ingredients: 1 pound cooked mutton; 1 cup gravy (see page 79); 2 tablespoons cornflour (optional); croutons for garnish; pickled walnuts (optional)

Why it works: Mutton and walnut work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 163 recipes. Both carry 3-ethyl-2,5-dimethylpyrazine, which smells roasted, nutty. The science ↓

Mutton, Hashed, Plain

Ingredients

1 pound cooked mutton
1 cup gravy (see page 79)
2 tablespoons cornflour (optional)
croutons for garnish
pickled walnuts (optional)

Directions

Prepare a nice brown gravy using the cooked mutton.
If desired, thicken the gravy with cornflour for a lighter consistency.
Garnish the dish with croutons instead of toast for better presentation.
Heat pickled walnuts in the oven to reduce acidity, if using.

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.

Mutton + walnuttop 25% of all pairs

Smell alikemoderate

Cooked together163 recipes

Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

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