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Broiled Mutton Chop

Broiled mutton chop seasoned with salt, pepper, and optional butter.

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 Chop

Ingredients

Directions

Prepare the chop

  1. Remove all skin and fat from the mutton chop.

Broil and serve

  1. Place the chop on a heated broiler over a bright, clear fire.

  2. Turn the chop frequently while cooking.

  3. When cooked on both sides, remove it to a hot plate.

  4. Season with coarse sea salt, butter (if desired), and black pepper.

  5. Serve immediately on hot plates.

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 chop
Provides the meat itself, whose fat and juices carry the flavour of the dish.

The step that matters

Turning the chop frequently. Frequent turning on a hot broiler exposes both faces to direct heat in turn, so the surface browns without the outside burning before the centre is 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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