Name: Mutton Cutlets
Ingredients: Mutton cutlets; Potatoes; Asparagus

Why it works: Potato and asparagus match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 217 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Mutton Cutlets

Ingredients

Mutton cutlets
Potatoes
Asparagus

Directions

Prepare the mutton cutlets by trimming excess fat.
Season with salt and pepper.
Grill or pan-fry the cutlets until cooked to your liking.
Boil or steam the potatoes until tender.
Serve the cutlets with boiled or steamed asparagus.

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.

Potato + asparagustop 4% of all pairs

Smell alikestrong

Cooked together217 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Mutton + asparagustop 19% of all pairs

Smell alikemoderate

Cooked together92 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Mutton + potatotop 19% of all pairs

Smell alikemoderate

Cooked together293 recipes

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