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Mutton-Steaks

Mutton steaks are cut from the back ribs, seasoned with coarse sea salt, and broiled until cooked, served with butter or Sauce Robert.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Mutton-Steaks

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare

  1. Cut down the back-ribs, ensuring each steak has a rib bone.

  2. Trim excess fat if necessary.

Cook and serve

  1. Broil the steaks like beef steaks until cooked to your liking.

  2. Serve hot with coarse sea salt and a bit of fresh butter, or with Sauce Robert.

  3. Pair with potato pudding or mashed potatoes.

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. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

    Shared aroma: decanoic acid (soapy, waxy).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Mutton steaks
Main protein; the meat that is cooked and served as the dish.
Fresh butter
Adds richness and a silky mouthfeel when served on the hot steaks.

“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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