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Broiled Mutton Chops

Broiled mutton chops seasoned with pepper and salt, cooked over a bright clear fire and served hot.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 5 ingredients
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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 chops from a tenderloin of mutton, remove a portion of the fat, and trim them into a nice shape.

  2. Slightly beat and level the chops.

  3. Place the gridiron over a bright clear fire. Rub the bars with a little fat.

Broil and serve

  1. Lay the chops on the gridiron. While broiling, frequently turn the chops.

  2. After about eight minutes, the chops will be done.

  3. Season the chops with pepper and salt.

  4. Dish the chops on a very hot dish. Rub a small piece of butter on each chop.

  5. Serve the chops very hot and expeditiously.

  6. Pour tomato sauce over the chops, if desired.

Nutrition, whole recipe (rough)

223Calories
0 gProtein
24 gFat
2 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Lard1 tbsp (12.8g)115
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 F. L. Gillette and Hugo Ziemann. 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 chops
Lean meat that is the main component, cooked quickly over direct heat to stay tender.
Butter
Adds richness and a smooth flavour as it melts over the hot chops.
Lard
Greases the gridiron bars so the chops do not stick and can brown.

The step that matters

Turning the chops frequently while broiling. Frequent turning over a bright, clear fire exposes each side to even heat, so the outside browns without the chop drying out or burning before the centre is cooked.

“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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