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To Stew Mutton Cutlets

Stewed mutton cutlets with egg, breadcrumbs, cold gravy, and button mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mutton and mushroom work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 685 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

To Stew Mutton Cutlets

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare

  1. Remove skin and fat from mutton cutlets.

  2. Fry the cutlets slightly, either plain or coated with egg and breadcrumbs.

Stew and serve

  1. Prepare cold gravy and place the cutlets in a pan.

  2. Cover the pan and let the cutlets stew gently for 1 hour.

  3. Add a few button mushrooms to the gravy before serving.

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 + mushroomtop 13% of all pairs
    Smell alikemoderate
    Cooked together685 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Egg + mushroomtop 21% of all pairs
    Smell alikemoderate
    Cooked together5,987 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Mutton + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together1,648 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mutton cutlets
Provide the meat that becomes tender during slow, covered stewing.
Egg
Binds the breadcrumb coating so it adheres to the cutlets while frying.
Breadcrumbs
Form a crisp, golden coating when the cutlets are fried.
Cold gravy
Supplies the liquid that moistens and flavours the cutlets as they stew.
Button mushrooms
Add savoury, earthy flavour and texture to the gravy.

The step that matters

Stewing gently with the pan covered. Gentle, covered heat lets connective tissue in the mutton break down slowly and keeps the meat moist. Boiling vigorously would toughen the meat and reduce the gravy too quickly.

“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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