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To Warm Over Cold Mutton

Breaded lamb chops fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

To Warm Over Cold Mutton

Ingredients

Directions

Prepare

  1. Cut the cold mutton into chops if from the loin, or into thick scallops if from the leg.

  2. Beat the egg with the milk in a bowl.

Coat and fry

  1. Dip each piece of mutton into the egg mixture, then coat with fine bread crumbs.

  2. Fry the coated mutton in plenty of very hot fat until golden brown.

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. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Mutton + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Mutton + milktop 19% of all pairs
    Smell alikemoderate
    Cooked together814 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Egg
Binds the bread crumb coating to the meat and helps it set and brown.
Fine bread crumbs
Form a crisp, golden coating that protects the meat during frying.
Cold mutton
Is the main meat that is cooked through inside the crisp coating.

The step that matters

Fry in plenty of very hot fat. Hot fat sets and browns the crumb coating quickly, giving a crisp, golden crust before the meat dries out. Fat that is not hot enough soaks in, leaving a greasy, soggy coating.

“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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