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Lamb Cutlets and Steaks

Stewed lamb cutlets in veal broth, cream, and mushroom powder sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Lamb Cutlets and Steaks

Ingredients

Directions

Prepare and stew

  1. Flatten the lamb cutlets and season them.

  2. Stew the cutlets in veal broth and a little milk.

  3. Season with white pepper and mace.

Finish the sauce

  1. When nearly done, thicken the sauce with mushroom powder and a bit of butter rolled in flour.

  2. Add a teacupful of hot cream to the 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Milk + mushroomtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,231 recipes

    Shared aroma: 1-hexanal (fruit).

  5. Lamb + mushroomtop 12% of all pairs
    Smell alikemoderate
    Cooked together450 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Lamb cutlets
Provide the meat that is cooked tender in the sauce.
Veal broth
Provides the liquid and savory base for stewing the cutlets.
Butter rolled in flour
Forms a roux that thickens the sauce and adds richness.
Hot cream
Adds richness and a smooth, creamy texture to the sauce.
Mushroom powder
Adds earthy aroma and savory depth to the sauce.

The step that matters

Adding the hot cream. Cream can curdle or separate if it is boiled or added to a very hot, acidic or rapidly boiling sauce. Adding it hot and off strong heat, then keeping the sauce gently warm, helps it stay smooth.

Swap the white pepper

How well each one fits the dish's main ingredients (lamb, veal, milk, mace, mushroom, butter, flour):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Parsleyfits better
  4. White pepperthe original

Fit is the average pairing score against lamb, veal, milk, mace, mushroom, butter, 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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