Why it works: Mutton and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 3,781 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Mutton-chop
Ingredients
Directions
Prepare
Scrape the bone and trim the chop into a good shape.
Rub a little butter on both sides of the chop.
Season the chop as you would for beefsteak.
Cook and serve
Broil the chop carefully until well done.
Garnish as desired.
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.
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Mutton + buttertop 16% of all pairsSmell alikemoderateCooked together3,781 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 chop
- Is the main protein, cooked through to well done by broiling.
- Butter
- Rubbed on the surface to add richness and help the outside brown.
The step that matters
Broil the chop carefully until well done. Broiling is fast and intense, so the surface can scorch before the centre cooks through. Watching the heat and turning the chop keeps the outside from burning while the inside reaches the intended doneness.
“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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