Skip to main content
Main

Broiled Mutton Chops

Broiled mutton chops seasoned with pepper and salt, finished with butter.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 5 ingredients
Jump to recipe ↓

Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Broiled Mutton Chops

Ingredients

Directions

Prepare

  1. Cut the chops from a well-hung tender loin of mutton, remove a portion of the fat, and trim them into a nice shape.

  2. Slightly beat and level them.

  3. Place the gridiron over a bright clear fire.

  4. Rub the bars with a little fat.

Broil

  1. Lay the chops on the gridiron.

  2. While broiling, frequently turn them.

  3. After about 8 minutes, they will be done.

  4. Season with pepper and salt.

Serve

  1. Dish them on a very hot dish.

  2. Rub a small piece of butter on each chop.

  3. Serve very hot and expeditiously.

Nutrition, whole recipe (rough)

108Calories
0 gProtein
12 gFat
2 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

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

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

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.

  1. Butter + peppertop 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 (in the method)
The main meat; its fat renders and flavors the chops as they broil.
Butter
Adds richness and a moist, buttery finish to the cooked chops.

The step that matters

Frequently turning the chops while broiling. Turning often over bright, clear heat lets the surfaces brown evenly and seal in juices without scorching on one side or drying out. Leaving one side too long over direct heat can char it while the inside stays underdone.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes