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Mutton Steaks Maintenon

Mutton steaks stewed with herbs, breadcrumbs, seasoning, and butter, wrapped in paper and finished on the grill.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mutton and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 3,781 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mutton Steaks Maintenon

Ingredients

Directions

Cook the steaks

  1. Fry the mutton steaks until half cooked.

  2. Stew the steaks while hot with herbs, breadcrumbs, and seasoning.

Wrap and finish

  1. Wrap the steaks in paper immediately.

  2. Finish cooking on the grill, ensuring the paper does not catch fire by rubbing a bit of butter on it first.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 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 steaks
The main meat, which browns and firms as it cooks.
Herbs
Add aroma and fresh flavor to the stewed steaks.
Breadcrumbs
Absorb cooking juices and add a soft, savory texture to the steaks.
Butter
Adds fat and richness, and helps the paper resist scorching on the grill.

The step that matters

Rubbing butter on the paper before grilling. Paper is flammable and can scorch or catch fire under direct grill heat. A thin coat of fat on its surface helps it resist burning while the steaks finish cooking.

“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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