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Mutton Cutlets, Plain

Mutton cutlets seasoned with salt and pepper, brushed with clarified butter, and broiled, served with plain brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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. Choose a neck of mutton that has been killed for at least four days.

  2. Remove the scrag end and trim the rib-bones to leave cutlet bones about 3.5 inches long.

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

  4. Dip the cutlets in water and flatten them with a rolling pin.

  5. Trim 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.

  4. Once cooked, 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 bone and fat shaping how each cutlet is cut.
Clarified butter
Coats the cutlets, adding richness and helping them brown under the heat.
Plain brown gravy
Serves as a moist base under the cutlets, adding savoury flavour to the plate.

The step that matters

Broil the cutlets over a clear fire. A clear, steady fire gives even heat so the surface browns while the inside cooks through. Smoky or flaring flames can scorch the outside before the centre 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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