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Broiled Mutton Chop

A grilled mutton chop seasoned with salt and pepper, topped with butter and served with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Broiled Mutton Chop

Ingredients

Directions

  1. Place the mutton chops on a grill over a clear fire.

  2. Turn the chops frequently, avoiding piercing the meat.

  3. Season with coarse sea salt and pepper.

  4. When cooked, place a piece of butter on each chop.

  5. Serve on a hot dish with tomato sauce.

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

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

  2. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 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 chops
Main protein that becomes tender and browned over the grill.
Butter
Adds richness and moisture as it melts over the hot chops.

The step that matters

Turning the chops frequently without piercing them. Frequent turning promotes even cooking and a browned crust, while piercing lets juices escape, leaving the meat drier.

“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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