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Mutton Chop Fried

Fried mutton chops served with a brown sauce made from hot water and browned flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and beef are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Mutton Chop Fried

Ingredients

Directions

Prepare the chops

  1. Season the mutton chops with salt and pepper.

  2. Dip the chops in wheat flour or rolled crackers.

Fry and make the sauce

  1. Fry the chops in hot lard or beef drippings until both sides are a fine brown.

  2. Transfer the chops to a hot dish.

  3. Add hot water to the pan and heat it up.

  4. Stir in the browned flour and let it boil.

  5. Serve the sauce in the pan with the meat.

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. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Mutton + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

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

  3. Wheat + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together319 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + wheattop 15% of all pairs
    Smell alikemoderate
    Cooked together984 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 chops
The main protein, which is cooked until browned on both sides.
Wheat flour or rolled crackers
Coating that helps the chops brown and forms a crust when fried.
Hot lard or beef drippings
Frying fat that conducts heat and promotes browning on the surface of the chops.
Browned flour
Thickens the pan liquid into a sauce and adds a toasted, nutty flavour.

The step that matters

Fry the chops until both sides are a fine brown. The fat must be hot enough to brown the coated surface quickly. Too cool a pan lets the chops steam and turn grey and greasy instead of forming a crisp, flavourful crust.

“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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