Skip to main content
Main

Broiled Mutton Chops, Garnished

Broiled mutton chops served with toast and optional sauces or side dishes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 26 ingredients
Jump to recipe ↓

Why it works: Endive and artichoke share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and 20 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare

  1. Trim the racks of mutton, removing the chine bone and gristle.

  2. Cut the mutton into cutlets and season with salt and pepper.

  3. Dip the cutlets into melted butter.

Cook and serve

  1. Broil the cutlets until medium done and golden in color.

  2. Serve on a triangle of toast, garnished with your choice of sauce or sides.

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 aroma chemistry they share, and how many recipes mention both.

  1. Endive + artichoketop 2% of all pairs
    Aroma overlapstrong
    Mentioned together20 recipes

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

  2. Spinach + endivetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together60 recipes

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

  3. Spinach + artichoketop 3% of all pairs
    Aroma overlapstrong
    Mentioned together192 recipes

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

  4. Tomato + potatotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,797 recipes

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

  5. Turnip + artichoketop 3% of all pairs
    Aroma overlapstrong
    Mentioned together140 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Racks of mutton
Provides the meat for the chops, whose fat and connective tissue soften and flavour the cut during cooking.
Melted butter
Adds fat that carries seasoning and promotes golden browning under the broiler.
Toast
Serves as a base that soaks up meat juices and gives a crisp contrast.

The step that matters

Broil the cutlets until medium done and golden in color. Broiling at high heat browns the surface through Maillard reactions while the interior stays tender. Leaving the cutlets too long dries them out, and too short leaves them underdone or pale.

Flavor stand-ins for the turnip

How well each one fits the dish's main ingredients (mutton, pepper, butter, sauce, tomato, potato, spinach):

  1. Capsicumbetter flavor fit
  2. Carrotbetter flavor fit
  3. Asparagusbetter flavor fit
  4. Turnipthe original

Fit is the average pairing score against mutton, pepper, butter, sauce, tomato, potato, spinach. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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.

You might also like

Illustration of Brussels SproutsIllustrationBrussels Sprouts92 recipesIllustration of Tomato SoupIllustrationTomato Soup526 recipesIllustration of Mutton BrothIllustrationMutton Broth292 recipesIllustration of Potato CroquettesIllustrationPotato Croquettes255 recipes