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Mutton Cutlets, with Jelly

Mutton cutlets simmered with bacon, herbs, and jelly broth, then chilled and served with jelly garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,873 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Mutton Cutlets, with Jelly

Ingredients

Directions

Prepare and braise

  1. Dab the mutton cutlets with ham and bacon.

  2. Line a round stewpan with bacon slices and place the cutlets inside.

  3. Add mutton trimmings, carrots, onions, cloves, herbs, salt, pepper, wine, and jelly broth.

  4. Cover with buttered paper and simmer for 2 hours.

Press and glaze

  1. Once cooled, drain and press the cutlets between two lids with a weight of 6-8 pounds.

  2. When completely cold, trim and glaze the cutlets.

Serve

  1. Serve on a dish filled with chopped jelly, with the fillets facing up, and garnish with jelly and croutons.

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. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  3. Onion + white winetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,535 recipes

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

  4. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Clove + white winetop 14% of all pairs
    Smell alikemoderate
    Cooked together1,715 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

What each ingredient does

Mutton cutlets
The main meat, which becomes tender through long, gentle simmering in the broth.
Bacon
Adds fat and savoury flavour to the meat as it braises.
Madeira or white wine
Adds acidity and aroma to the braising liquid, balancing the rich meat.
Jelly broth
Its gelatine sets when cold, giving the chopped jelly and glaze their firm body.
Onions
Add sweetness and aromatic depth to the braising liquid.

The step that matters

Simmer gently, do not boil. A gentle simmer lets the meat's connective tissue soften slowly without toughening the fibres. A rolling boil makes the meat tough and the broth cloudy, which spoils the clear jelly.

Swap the white pepper

How well each one fits the dish's main ingredients (mutton, carrot, onion, clove, white wine):

  1. Thymefits better
  2. Marjoramfits better
  3. Cuminfits better
  4. White pepperthe original

Fit is the average pairing score against mutton, carrot, onion, clove, white 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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