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Thick Mutton Cutlet

A slow‑cooked mutton cutlet simmered in water, optionally flavored with gravy, catsup, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Thick Mutton Cutlet

Ingredients

Directions

Prepare

  1. Drain the cutlet and sprinkle both sides with pepper.

  2. Coat the cutlet thickly with salt.

Cook

  1. Place the cutlet flat in a well-tinned iron saucepan or stewpan that has been rinsed with cold water, leaving 3-4 tablespoons of water in the pan.

  2. Cook over a very gentle fire, keeping it just simmering for 1.5 to 1.75 hours until tender.

  3. Add salt when it first begins to boil.

  4. Turn the cutlet when it is more than half done.

Finish

  1. Add gravy, catsup, and a slight seasoning of spice.

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).

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

What each ingredient does

Mutton cutlet
The main protein; long, gentle cooking turns its tough connective tissue tender and moist.
Coarse sea salt
Seasons the meat thoroughly and helps form a flavorful crust on the surface.

The step that matters

Keep the pan at a gentle simmer. Collagen in the connective tissue breaks down into tender gelatin slowly at low heat. Vigorous boiling tightens the muscle fibres and squeezes out moisture, leaving the meat tough and dry.

“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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