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Mutton Chop with Glazed New Carrots

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and carrot match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Mutton Chop with Glazed New Carrots

Oven, in the book's wordsA quick oven

Ingredients

Directions

  1. Trim the neck chops and season with coarse sea salt and black pepper.

  2. Broil the chops until medium done.

  3. Trim and blanch the new carrots.

  4. Sauté the carrots in butter and a little sugar until tender.

  5. Drain the carrots and toss them in maitre d'hotel sauce.

  6. Serve the carrots as a garnish to the chop.

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 + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  2. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

Butter and sauce 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

Swap the carrot

How well each one fits the dish's main ingredients (pepper, butter, sugar, sauce):

  1. Capsicumfits better
  2. Mustardfits better
  3. Shallotfits about as well
  4. Carrotthe original

Fit is the average pairing score against pepper, butter, sugar, sauce. Candidates are from the same food group and used in at least 100 recipes.

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