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Haricot Mutton Cutlets

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Mutton and sauce are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 1,087 recipes. Both carry decanoic acid, which smells soapy, waxy. The science ↓

Haricot Mutton Cutlets

Ingredients

Directions

  1. Cut the mutton into steaks and trim them neatly.

  2. Fry the steaks until they are three-quarters cooked and nicely colored.

  3. Transfer the steaks to a stewpan and add a little liquid to prevent burning.

  4. Simmer the steaks until they are tender.

  5. Arrange the steaks on a serving dish and pour haricot sauce over them.

  6. Strain and skim the cooking liquid, then add it to the sauce.

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 + saucetop 25% of all pairs
    Smell alikelow
    Cooked together1,087 recipes

    Shared aroma: decanoic acid (soapy, waxy).

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

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