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Broiled Mutton Chops, Garnished

Broiled mutton chops served on toast with sauce or vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 25 ingredients
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Why it works: Turnip and spinach match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 320 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Broiled Mutton Chops, Garnished

Ingredients

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 in 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 vegetables.

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. Turnip + spinachtop 1% of all pairs
    Smell alikestrong
    Cooked together320 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Potato + spinachtop 5% of all pairs
    Smell alikemoderate
    Cooked together646 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Tomato + potatotop 5% of all pairs
    Smell alikestrong
    Cooked together2,798 recipes

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

  4. Pepper + spinachtop 6% of all pairs
    Smell alikemoderate
    Cooked together3,400 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Tomato + spinachtop 7% of all pairs
    Smell alikemoderate
    Cooked together1,350 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

What each ingredient does

Mutton
Provides the meat for the dish; its fat and connective tissue soften and flavor the chops as they cook.
Melted butter
Coats the cutlets to add fat, helping them brown and turn golden under the broiler.
Toast
Serves as a base that soaks up juices and lifts the chops off the plate.

The step that matters

Broiling the cutlets to medium. Broiling is intense, direct heat, so the thin cutlets can go from golden to overcooked in moments. Watching for golden color and a medium doneness keeps the meat juicy rather than dry and tough.

Swap the turnip

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

  1. Capsicumfits better
  2. Asparagusfits better
  3. Chivefits better
  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.

“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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