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Mutton Rechauffe

Breaded slices of cold mutton fried until golden, served hot with potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Mutton Rechauffe

Ingredients

Directions

Prepare

  1. Cut the cold mutton into slices about 1/8 inch thick.

  2. In a bowl, mix the beaten egg with Worcestershire sauce.

  3. Dip each slice of mutton in the egg mixture, then roll in bread crumbs.

Fry and serve

  1. Fry the breaded slices quickly in hot oil or butter until golden.

  2. Serve very hot, garnished with fried potatoes or a mound of mashed potatoes.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Mutton + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

Sauce and butter barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg
Binds the bread crumbs to the mutton slices and helps them crisp and brown.
Bread crumbs
Form a crisp, golden coating that protects the meat while it fries.
Cold roast or boiled leg of mutton
Provides the meat, which is already cooked and only needs heating through in the coating.

The step that matters

Fry the breaded slices quickly in hot oil or butter. Hot fat sets and browns the crumb coating fast, so it turns golden and crisp before the already cooked meat dries out. Frying slowly lets the coating absorb grease and turn soggy.

“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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