Name: Mutton Chops En Casserole
Ingredients: one pint of beef stock; two tablespoonfuls of tomato catsup; a tablespoonful of butter; 45 fat until nicely browned; one onion

Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Mutton Chops En Casserole

Ingredients

Directions

Have the butcher cut the chops one and a half inches thick, bone and roll them; season well with salt and pepper, and dredge with flour. Fry in hot
fat until nicely browned. Pour all grease from the skillet and melt a tablespoonful of butter; to it add a heaping tablespoonful of flour and rub until quite smooth. Slowly pour over this thickening one pint of beef stock, and stir until smooth and a little thickened. Take from the fire and add one onion and one carrot, cut in tiny pieces; two tablespoonfuls of tomato catsup, and one of Worcestershire sauce. Arrange the chops in casserole dish, and pour over them the mixture. Cover closely and cook in oven for one and a half hours. Serve with sauce left in the dish.

Nutrition, whole recipe (rough)

418Calories

28 gProtein

27 gFat

15 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Butter	1 tbsp (14g)	102
Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Colville, Jessie Henderson. [from old catalog]. 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. See the original page.

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.

Beef + oniontop 7% of all pairs

Smell alikemoderate

Cooked together17,092 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Beef + tomatotop 8% of all pairs

Smell alikemoderate

Cooked together5,448 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Tomato + oniontop 8% of all pairs

Smell alikemoderate

Cooked together20,633 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Butter + oniontop 15% of all pairs

Smell alikemoderate

Cooked together42,912 recipes

Shared aroma: decanal (soap, orange peel).
Beef + buttertop 16% of all pairs

Smell alikemoderate

Cooked together10,847 recipes

Shared aroma: 2-furfurylthiol (coffee, roasted).