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Scrag End of Neck of Mutton Cutlets

Cutlets made from the scrag end of the neck of mutton, seasoned with coarse sea salt and cooked by broiling or frying.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Mutton and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 3,781 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Scrag End of Neck of Mutton Cutlets

Ingredients

Directions

Prepare

  1. Remove all gristle and fat from the cutlets, leaving the bone about 2 inches long.

  2. Beat the cutlets gently with a rolling pin until they are about ⅓ inch thick.

Cook

  1. Broil the cutlets over a clear fire, turning frequently to avoid burning the bones.

  2. Cook until the cutlets are juicy and slightly underdone, avoiding a dry texture.

  3. Alternatively, fry the cutlets in butter or oil until cooked through.

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. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 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

Scrag end of neck of mutton
Provides the meat that cooks to a juicy, rich-flavoured cutlet when cooked briefly.
Butter or oil for frying
Conducts heat in the pan and adds fat for browning and flavour when frying.

The step that matters

Cook until slightly underdone. Mutton cutlets are lean and thin, so they dry out quickly with extended cooking. Removing them while still slightly pink keeps the meat juicy, since residual heat continues to cook the interior after leaving the heat.

“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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