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Mutton Chops and Tomato Puke's

Broiled mutton chops arranged in a flat dish and served with stewed tomato purée thickened with flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Mutton Chops and Tomato Puke's

Ingredients

Directions

Cook the chops

  1. Broil the mutton chops after trimming them neatly.

  2. Rub the chops with butter on both sides as soon as they leave the grill.

  3. Season with coarse sea salt and black pepper, then cover in a warm dish for a few minutes.

Make the tomato purée

  1. Stew the can of tomatoes until almost dry, then season and stir in the flour rolled in butter. Simmer for three minutes.

Serve

  1. Arrange the chops on their sides, overlapping, in a flat dish, and pour the tomato purée within their enclosure.

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 + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

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

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

  5. Mutton + tomatotop 19% of all pairs
    Smell alikemoderate
    Cooked together452 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Mutton chops
Form the main body of the dish and carry its rich, savoury meat flavour.
Butter
Adds richness and a glossy coating to the hot chops, and thickens the tomatoes when rolled with flour.
1 can of tomatoes
Reduced to a purée that gives the dish its tangy, concentrated tomato flavour.
Flour
Thickens the reduced tomatoes so the purée holds its body.

The step that matters

Stew the tomatoes until almost dry. Cooking off the water concentrates the flavour and avoids a thin, watery purée. Stopping too early leaves sauce that runs across the plate.

Swap the tomato

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

  1. Shallotfits better
  2. Leekfits better
  3. Potatofits better
  4. Tomatothe original

Fit is the average pairing score against mutton, butter, pepper, flour. 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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