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Broiled Mutton Chops

Broiled mutton chops seasoned with salt, pepper, butter, and salad oil, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Broiled Mutton Chops

Ingredients

Directions

Prepare

  1. Remove the fat from the bone and beat the chops slightly to level them.

  2. Preheat the grill and grease it.

  3. For extra flavor, pour a little salad oil over the chops and sprinkle with pepper and salt an hour before broiling.

Broil and serve

  1. Broil the chops for eight minutes over a clear fire.

  2. Place the chops on a hot platter and arrange them neatly.

  3. Top each chop with a small piece of butter and sprinkle with pepper and salt.

  4. Serve the chops very hot.

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 + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. 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
Form the main protein; beating levels them so they cook evenly over the fire.
Butter
Melts over the hot chops, adding richness and moisture to the finished meat.
Salad oil
Coats the surface, helping the chops brown and keeping them from drying out.

The step that matters

Broil over a clear, hot fire for eight minutes. A clear, hot fire sears the surface quickly, browning the meat and sealing in juices. Too weak a fire or too long a time dries the chops and toughens the meat.

“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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