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Stewed Mutton Cutlets with Peas

A stew of mutton cutlets simmered in stock with peas, optionally thickened with brown roux.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mutton and peas work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 598 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Stewed Mutton Cutlets with Peas

Ingredients

Directions

Make the stew

  1. In a skillet, sauté the mutton cutlets in their own fat until browned.

  2. Pour in the stock and simmer gently for 1 hour, skimming occasionally.

  3. After 1 hour, add the shelled peas and cook for an additional 15 minutes.

Serve

  1. If desired, thicken the gravy with a little brown roux.

  2. Serve the peas in the center, arrange the cutlets around them, and pour the gravy over the dish.

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 + peastop 15% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

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

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

What each ingredient does

Mutton cutlets
Provide the main meat, which browns in the fat and becomes tender during slow simmering.
Mutton fat
Browns the cutlets and carries flavour into the pan for the stew.
Stock
Forms the liquid base of the gravy and carries flavour from the meat.
Young shelled peas
Add sweetness and a fresh, tender texture to the finished dish.
Brown roux
Thickens the gravy so it coats the cutlets and peas.

The step that matters

Simmer gently and skim. A gentle simmer keeps the meat tender without toughening its proteins, and skimming removes foam and excess fat so the gravy stays clean and clear.

“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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