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Mutton Cutlets, Plain

Mutton cutlets made from neck meat, seasoned with salt and pepper, brushed with clarified butter, and broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mutton Cutlets, Plain

Ingredients

Directions

Prepare the mutton

  1. Remove the scrag end and excess rib-bones from the neck of mutton, leaving cutlet-bones about 3.5 inches long.

  2. Cut the trimmed neck into cutlets, detaching meat from the upper part of each bone by about ¾ inch.

  3. Dip the cutlets in water and flatten them with a rolling pin, trimming away sinewy parts and excess fat.

Season and cook

  1. Season the cutlets with pepper and salt.

  2. Brush the cutlets with clarified butter.

  3. Broil the cutlets over a clear fire until cooked.

  4. Serve the cutlets neatly with plain brown gravy underneath.

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

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

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

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

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

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

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

What each ingredient does

Mutton neck
Provides the meat for the cutlets, with its fat and sinew shaping the texture once trimmed and cooked.
Clarified butter
Coats the cutlets so they brown and stay moist under the direct heat of the broiler.

The step that matters

Broiling over a clear fire until cooked. Thin cutlets can dry out or char quickly over direct heat. A clear, steady fire lets the surface brown while the inside cooks through, so the cook should watch closely and stop once the meat is done.

“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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