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Cutlets of Cold Mutton

Cold mutton cutlets fried or broiled and finished with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cutlets of Cold Mutton

Ingredients

Directions

Prepare

  1. Trim the mutton into well-shaped cutlets, not very thin.

  2. Dip the cutlets into the egg, then coat them with bread crumbs.

Cook and serve

  1. Broil or fry the cutlets over a quick fire until browned and heated through.

  2. Just before serving, dip or sprinkle the cutlets with melted butter to prevent them from being dry.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Remains of a roast loin or neck of mutton
Provides the cooked meat that forms the body of the cutlets.
Egg
Binds the bread crumbs to the meat so the coating holds during cooking.
Well-seasoned bread crumbs
Form a crisp, browned coating that seals in the meat's moisture.
Butter
Adds richness and moisture to the surface, counteracting dryness.

The step that matters

Broil or fry over a quick fire. The meat is already cooked, so the goal is only to brown the crumb coating and heat the interior. A quick, hot fire browns the crumbs before the meat dries out. Prolonged cooking toughens and dries the mutton.

“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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