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English Mutton Chops

A method of cooking trimmed mutton chops seasoned with salt, pepper, and flour, broiled on both sides, sometimes wrapped in buttered paper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

English Mutton Chops

Ingredients

Directions

Prepare

  1. Trim excess fat and skin from the mutton chops.

  2. Cut the chops to 1.5 inches thick.

  3. Sprinkle with salt, pepper, and flour.

Cook

  1. Place in a double boiler.

  2. Broil one side until done, then broil the other side without turning more than once.

  3. For a hot fire, wrap chops in buttered paper and broil for 10 minutes.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

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

  4. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Flour and butter 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

Southdown mutton chops
Main protein; their fat and thickness set how the chops cook and stay juicy.
Flour
Dusted on the chops to help form a browned crust during broiling.
Butter
Used to coat the paper wrapping, adding richness and helping the meat brown gently.

The step that matters

Broil one side, then the other without turning more than once. Turning meat repeatedly interrupts crust formation and lets juices escape. Flipping only once lets a browned surface form on each side, keeping the chops juicier and more evenly cooked.

“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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