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Mock Terrapin

A dish of diced calf's liver and chopped hard-boiled eggs seasoned with mustard, salt, pepper, and flour, served on buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Mustard and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 15,430 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Mock Terrapin

Ingredients

Directions

Prepare the filling

  1. Fry the calf's liver until browned.

  2. Cut the liver into small dice-shaped pieces.

  3. Let the diced liver cool.

  4. Chop the hard-boiled eggs into small pieces.

Cook and serve

  1. In a frying pan, melt the butter over medium heat.

  2. Add the liver, eggs, dry mustard, salt, and pepper to the pan and stir well.

  3. Dredge the mixture with flour.

  4. Add the hot water.

  5. Heat through.

  6. Serve on thin slices of buttered toast.

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. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mustard + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together5,066 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Liver + mustardtop 16% of all pairs
    Smell alikelow
    Cooked together132 recipes

    Shared aroma: guaiacol (smoky, sweet).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Calf's liver
Provides the main meaty bulk and savory flavor of the filling.
Hard-boiled eggs
Add body and a soft, crumbly texture to the filling.
Flour
Dredging the mixture with flour helps thicken the filling as it cooks.
Butter
Adds fat for richness and helps the mixture brown lightly in the pan.
Dry mustard
Adds a sharp, pungent note that balances the richness of the liver.

The step that matters

Dredge the mixture with flour. Flour must be evenly distributed over the mixture before the water is added; uneven coating leaves lumps and pockets of raw starch, and the flour needs to be cooked through with the liquid to thicken smoothly.

Swap the mustard

How well each one fits the dish's main ingredients (liver, egg, butter, pepper, flour):

  1. Chivefits better
  2. Shallotfits better
  3. Asparagusfits about as well
  4. Mustardthe original

Fit is the average pairing score against liver, egg, butter, pepper, flour. 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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