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Broiled Mutton Chops

Broiled mutton chops cooked on a grill or broiler, wrapped in buttered paper, seasoned with salt and pepper.

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 ↓

Broiled Mutton Chops

Ingredients

Directions

Prepare

  1. Preheat your grill or broiler.

  2. Place the mutton chop on a piece of well-buttered white paper.

  3. Fold the edges of the paper around the chop like a turnover.

Broil and serve

  1. Broil over a clear fire for 6 to 8 minutes.

  2. Ensure the paper does not catch fire.

  3. Remove the chop from the paper.

  4. Place it on a hot plate.

  5. Sprinkle with salt and pepper before serving.

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. Butter + peppertop 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 chops
Forms the main dish and is cooked through by the direct heat of the broiler.
Butter
Coats the paper and keeps the chop moist while it cooks in its wrapper.

The step that matters

Keep the paper from catching fire. Paper that flames will scorch the chop and taint its flavour. Keeping the fire clear and the paper well buttered helps it steam and brown gently inside the fold instead of burning.

“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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